Heat your oven to 200°C/Fan 180°C/Gas 6. Cut your sweet potatoes into 2 cm thick wedges. Peel and slice the onion into 6 wedges. Tumble them onto a baking tray with the cherry tomatoes. Drop on the unpeeled garlic clove.
Dust over 1 tsp of the jerk seasoning and a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss together. Slide into the hot oven and roast for 30 mins, turning the wedges over after 15 mins.
While your wedges are cooking, mix ½ tbsp oil with 1 tsp jerk seasoning in a bowl. Add a pinch of salt and pepper. Rub the mix over both steaks.
When the wedges have cooked for 20 mins, heat a frying or griddle pan till hot. Cook the steaks for 1-3 mins on each side, depending on how well done you like them. Place the steaks on a plate and cover with foil. Leave to rest while you make the salad.
Remove the garlic from the tray and use a fork to press the flesh from its skin. Mash the garlic flesh with the back of the fork, then whisk in ½ tbsp oil. Add a pinch of salt and pepper.
Add the spinach leaves to the garlicky dressing and toss it all together with your hands.
Serve the steaks on warm plates with a pile of the wedges and the spinach salad.
Some like it hot^
Our jerk seasoning is a little on the fiery side. So if you like things a little less hot, use a little less. You can always add more to taste. It's great rubbed into all sorts of meat and fish, or sprinkled over veg before grilling.