Miso chilli steak with crispy sweet potatoes

• large sweet potatoes↗2

  cut into wedges

• vegetable oil↗1 tbsp tbsp

  plus a little extra

• sesame seed↗1 tbsp tbsp
• miso paste↗1 tbsp tbsp
• juice 1 lemon
• hot chilli sauce↗1 tbsp tbsp

  (sriracha is nice)

• mirin↗1 tbsp tbsp
• bavette or other lean steaks↗2

  (about 200g each)

• large handful watercress↗

  leaves, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.

2. 2

   In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.

3. 3

   Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.