Jerk Steak & Sweet Potato Wedges
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Prep: 20 mins
Cook: 30 mins
Leave your classic steak and chips behind. This one's taking it to a whole new level with sweet potatoes, free range minute steaks and plenty of spicy jerk seasoning.
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596 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sweet potatoes
  • 1 red onion
  • A 250g punnet of cherry tomatoes
  • 1 garlic clove
  • 2 tsp jerk seasoning
  • 2 sirloin minute steaks
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Baking tray
  • A couple of bowls
  • Frying or griddle pan
  • Foil
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Add the spinach leaves to the garlicky dressing and toss it all together with your hands.

  • 7.

    Serve the steaks on warm plates with a pile of the wedges and the spinach salad.

  • 8.

    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.

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