Salt-baking is a popular cooking technique in new Israeli cuisine, and it is particular appropriate for the mild taste of the sweet potato.  With this recipe, the sweet potato’s earthiness gets an additional kick from the yoghurt topping mixed with herbs, garlic and green onion.

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INGREDIENTS

rump steak

sweet potatoes

yoghurt

herbs

garlic

olive oil

sea salt and ground black pepper

METHOD

Preheat your oven to 220C.

Scatter half of the coarse salt evenly in a deep baking tray.  Place the sweet potatoes on top and sprinkle the rest of the salt over them.  Bake for 40 minutes.

For the steak; heat a griddle pan/BBQ over high heat.  Season your steak to taste and rub with olive oil.  Grill the steak to your preference.

Meanwhile, combine the dressing ingredients in a small bowl and mix well.  Remove the potatoes from the oven and leave to cool down.  Carefully cut the sweet potatoes in half, drizzle with the yoghurt dressing and serve with your steak.

 

 

 

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