Grilled Sirloin Steak, Prawns in Creamy Lemon Sauce and Crispy Sweet Potato Sticks
Servings 1
Difficulty Intermediate
Total Time 20 minutes COOK MODE
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INGREDIENTS
- 150ml Cream
- 100g Prawns
- Pinch of Salt
- Pinch of Hinds Spices Pure Black Pepper
- 30ml Olive Oil
- 15g Unsalted Butter
- 250g Sirloin Steak
- 1 Whole Sweet Potato (washed)
- 1/2 tsp Crushed Garlic
- 1/2 tsp Hinds Spices Pure Ground Ginger
- 500ml Sunflower Oil
- 1 Whole Lemon Zest & Juice
- 1 tsp Hinds Spices Steak & Chops Spice
- 1/2 tsp Hinds Spices Salt & Vinegar Seasoning
- 1 tsp Fresh Finely Chopped Italian Parsley
METHOD
- Rub the steak with Hinds Spices Steak & Chops Spice, a pinch of salt and Hinds Spices Pure Black Pepper and set aside.
- Wash the sweet potato, cut it into finger-shape sizes and keep in cold water to avoid changing colour.
- On high, heat sunflower oil in a medium pot, when it is ready, remove from the heat to avoid oil spilling over, and add pat-dried sweet potato sticks.
- In the meantime, heat 15ml olive oil in a frying pan and 15g butter on medium heat, let it get hot and fry your steak according to your liking. Keep basting the steak to cook it evenly and keep it moist and tender.
- Remove your sweet potatoes and use a kitchen paper towel to get rid of the excess oil. Season them with Hinds Spices Salt & Vinegar Seasoning.
- In the same pan you used to fry the steak, remove the oil and wash your pan thoroughly. Add the butter, olive oil , garlic and Hinds Spices Pure Ground Ginger. Let it sweat for 3 minutes, add the prawns and cook them for 5 minutes. Add cream and let it reduce until thick and smooth, add lemon zest and juice.
- Add more spices if you desire and sprinkle with fresh herbs.
- Serve the steak topped with prawn sauce and a side of crispy sweet potatoes sticks. Garnish with caramelised lemon and fresh chopped parsley.
