Balsamic Beef Steak + Asparagus + Sweet Potato Fries
I made a promise to myself (and Gareth) when I moved out that I would try and cook a new recipe every week. It was always going to be difficult to uphold but I’d like to think I’m doing pretty well. Whilst I’m not going to lie because I clearly do not have the time or energy to maintain such a routine week after week, I am glad that I aimed so high originally. Sure I have fallen short but I’ve done and learnt so much since and my cooking skills (and certain people) have me to thank for this :)
One recipe that I love to dish out during the week even though it takes a bit more time than a spag bol or stir fry, the extra time and wait is more than worth it. I like to mix and match recipes, so this “recipe of mine” is a an amalgamation of this one, and that one: Balsamic Beef Rump Steak with Asparagus & Sweet Potato Fries.
Cooking time: 30 minutes
- 400-500g beef steak
- 1/4 cup balsamic vinegar
- 1 tablespoon garlic paste, or 2-3 cloves of fresh garlic
- Salt & pepper
- 200g asparagus (or however much you’d like on the side)
- 1 large sweet potato
- 1/4 cup olive oil
- 1-2 tablespoon sugar
- 2 tablespoon spice: I mixed a combination of paprika + garam masala + five spice
- Preheat oven for 230°
- Combine the vinegar and garlic together in a zip lock bag, together with the beef to marinate. Make sure it all mixes well on all surfaces and leave it to soak for 15-20 minutes as you prepare the other things.
- Peel skin off the sweet potato and cut off both ends. Chop into small rectangular pieces, to look like small fries.
- Place the sweet potato pieces into a bowl with the olive oil. Mix together thoroughly, then combine with the spices. Make sure everything is well coated, use hands if necessary.
- Line a baking tray with a sheet of baking paper, and lay out the sweet potato pieces. Bake for 20-30 minutes, depending on how crisp you want them to be.
- Chop up the asparagus into 1-2 inch pieces.
- Bring water to the boil in a medium saucepan and add the asparagus pieces. Leave for 8-10 minutes until tips look tender.
- Remove the beef from the marinade but keep the left over marinade for later.
- Heat some oil in a frying pan and cook the beef for 3 minutes on each side, on a medium-high heat. Add salt and pepper as you wish.
- Remove the beef from the pan and keep it warm wrapped in some foil.
- Pour the remaining marinade into the frying pan. Bring to boil and let it simmer for a few minutes. Taste and adjust seasoning as necessary.
- Serve the beef with the marinade drizzled on top, and add the asparagus (drained) and baked sweet potato fries as sides.