Piri-piri steak with smoky veg
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Piri-piri steak with smoky veg
Sweet and slightly spicy piquanté peppers are a great storecupboard item for adding a flavour-punch to midweek meals; used here in a quick sauce for steak
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
569Kcal
Fat
21gr
Saturates
9gr
Carbs
36gr
Sugars
13gr
Fibre
7gr
Protein
54gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 x 225g sirloin or rump steaks, excess fat trimmed
- 300g sweet potato (1 large or 2 medium)
- 200g cauliflower, broken into small florets
- 1 tbsp olive oil, plus½ tsp extra
- 1 tsp smoked paprika
For the piri-piri sauce
- 75g sweet piquanté peppers from a jar (we used mild)
- 1 garlic clove, peeled
- ½ tsp smoked paprika
- zest of ½ lemon, plus1½ tsp juice
- small handful coriander leaves
Step by step
- Put a large baking tray in the oven and preheat to 220°C, fan 200°C, gas 7. Remove the steaks from the fridge.
- Bring a large pan of salted water to the boil. Cut the sweet potatoes into thin wedges and add to the boiling water for 2 minutes. Add the cauliflower and cook for 2 minutes more then drain the vegetables well. Tip them onto the hot baking tray, toss with 1 tablespoon olive oil and seasoning. Roast for 20 minutes or until golden and tender.
- Meanwhile, for the piri-piri sauce, blitz all the ingredients in a food processor with 2 tablespoons of water and a pinch of salt until fairly smooth, then transfer to a small saucepan.
- Pat the steaks dry with kitchen paper, rub with ½ teaspoon of oil and season. Heat a frying pan over a high heat and sear the steak for 2 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and leave to rest for a few minutes.
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While the steaks are resting, warm the piri-piri sauce. Divide the roasted sweet potato wedges and cauliflower between two plates alongside the steak and spoon over the piri-piri sauce to serve.Waste notUse up your jar of piquanté peppers on a pizza, tossed in a salad or stuff them with soft goat’s cheese and herbs for a nibble with drinks. Alternatively, make a larger batch of the piri-piri sauce; it’ll store in the fridge for 1-2 weeks.
