Sirloin steak with baked sweet potatoes and yoghurt dressing
If food is fashion, then there must always be a new “it” dish. In 2013, salt-roasted root vegetables were the Olivia Wilde of the culinary world.
It roasts, it steams and it seasons! It’s also the closest thing to sous vide you can get for the home cook.
In this recipe, the potato’s earthiness gets an additional kick from the yoghurt topping which can be mixed with whatever herbs you have lying around, along with garlic and green onion for an interesting kick and a bit of crunch.
sea salt and black pepper, to taste
500 grams coarse salt
medium sweet potatoes, unpeeled, washed and dried
FOR THE DRESSING
½ cup full cream yoghurt
1 tablespoon parsley, chopped
1 tablespoon green onion, chopped
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon ground black pepper
Prepare all your ingredients.
Preheat the 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 sirloin. Heat a griddle pan or BBQ over high heat until smoking hot. Season the sirloin with salt and pepper and grill over high heat for 8 minutes, turning once. Remove from the heat and set aside to rest for 5 minutes. Cut the sirloin into 1cm slices.
Meanwhile combine all the ingredients for the dressing in a bowl and mix well. Remove the sweet potatoes and let it cool down, brushing away any salt stuck to them. Cut the sweet potatoes lengthwise in half and drip with the dressing; serve with the sirloin steak.