Name: Lemon oregano steak with stuffed roasted sweet potatoes
Prep time: 90 min
Cook time: 70 min
Total time: 160 min
Yield: 1
Ingredients: 4 (120g each) beef scotch fillet steaks; 173.25 gm lemon juice; 125.00 ml fresh flat-leaf parsley, finely chopped; 40.00 ml fresh oregano leaves, chopped; 375.00 ml caramelised onion, at room temperature; 113.75 gm extra virgin olive oil; 40.00 ml lemon rind, finely grated; 20.00 ml dried oregano; 4 garlic cloves, crushed; 4 x 180g sweet potatoes; 50g butter, softened; 2 garlic cloves, crushed; 100g baby spinach; 77.55 gm sour cream; 1 tsp sumac

Lemon oregano steak with stuffed roasted sweet potatoes

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Prep Time:
90 minutes

Cook Time:
70 minutes

Total Time:
160 minutes

Flavorful marinated steak dinner, high in fiber and iron.

Ingredients:

4 (120g each) beef scotch fillet steaks
173.25 gm lemon juice
125.00 ml fresh flat-leaf parsley, finely chopped
40.00 ml fresh oregano leaves, chopped
375.00 ml caramelised onion, at room temperature
113.75 gm extra virgin olive oil
40.00 ml lemon rind, finely grated
20.00 ml dried oregano
4 garlic cloves, crushed
4 x 180g sweet potatoes
50g butter, softened
2 garlic cloves, crushed
100g baby spinach
77.55 gm sour cream
1 tsp sumac

Instructions:

Prepare the Oregano marinade by combining oil, lemon rind, oregano, and garlic in a screw-top jar. Season with salt and pepper, then securely close the lid and shake vigorously to blend all flavors.
Transfer half of the flavorful marinade into a shallow glass or ceramic dish, then place the steak in it, making sure to coat it evenly. Cover and refrigerate for 1 hour. Add lemon juice to the rest of the marinade in the jar and shake well to mix.
Prepare the Stuffed Roasted Sweet Potatoes by preheating the oven to 180°C/160°C fan-forced. Place the sweet potatoes on the oven shelf and bake for 1 hour or until tender when pierced with a skewer.
In a saucepan over high heat, sauté butter, garlic, and spinach, stirring continuously for 1 to 2 minutes until the butter is melted and the spinach is lightly wilted. Keep warm.
Preheat a barbecue grill or grill pan over medium-high heat. Let the steak sit at room temperature for 5 minutes before cooking. Mix parsley, oregano, and caramelized onion into the marinade. Stir thoroughly to blend the flavors.
Grill steaks for 3 to 4 minutes on each side for medium doneness, or to your preference. Place on a plate, cover loosely with foil, and let rest for 5 minutes, turning halfway through.
Serve the potatoes on plates. Make a lengthwise slit on the top of each potato, taking care not to cut through completely. Spoon the spinach mixture over the potatoes. Add sour cream and sprinkle with sumac. Serve with steak, onion mixture, and stuffed sweet potatoes.

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