Beef Steak Bitoque

Serves

Scaled from the card's 4-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 3 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Preheat your oven to 220°C. Ready a tinfoil-lined baking tray. Wash and slice your sweet potatoes into 1-2cm thick rounds. Place the rounds onto the baking tray, sprinkle over the paprika, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. In your hot oven, bake them for about 25-30 minutes, until cooked through and turning golden. Turn the sweet potato rounds at the halfway mark.

2. Peel and grate your garlic. In a bowl, add the wine, Spice Mix, chopped garlic and some salt and pepper. Mix to combine. Place the steaks in the marinade until frying.

3. Finely slice your onions. Rinse and roughly slice your spinach. Make sure to pat the spinach dry with some paper towel or a clean cloth.

4. When the sweet potato has 10-15 minutes to go, place a saucepan (with a lid) over a medium heat with a drizzle of oil. When hot, add your onion and let it sweat for about 3-4 minutes, until softened. Add your sliced spinach and let it wilt for 3-5 minutes (lid on). Once wilted, add your crème fraîche and stir to combine. Season with some salt and pepper. Reheat on a low heat to prevent the crème fraîche from splitting.

5. Place a frying pan over a medium-high heat with a drizzle of oil. When hot, add your steak and sear the fat for 3-5 minutes, until rendered crispy. Cook your steaks for 2-4 minutes per side, or until cooked to your preference. Remove from the pan and set aside to rest. Reduce the heat to medium and add the marinade to the pan (remove the bay leaves) and bring to a simmer for about 3-4 minutes, until reduced and thickened. Pour over the resting steak.

6. (OPTIONAL): If you'd fancy a fried egg, return the pan (wiped down if necessary) to a medium heat with a drizzle of oil. Crack in 4 eggs and fry to your preference.

7. Plate up the batata doce, the creamy spinach and the steak with the marinade. Top with a fried egg and tuck in!

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