Steak with Sweet Potato & Yogurt Dip
Garlic-butter steak, cumin-roasted sweet potatoes and a cilantro yogurt dip.
Cooking time ≈ 1 h 40 min
Estimated nutrition · Per serving
≈ 1010 kcal · Protein 45 g · Carbs 55 g · Fat 68 g
Ingredients
- steak
- 1 garlic
- rosemary
- 2 tbsp butter
- 5 sweet potatoes
- ground cumin
- olive oil
- 200-250 g greek yogurt
- fresh cilantro
- lime
- hazelnuts
- chili
- salt
Method
- Pat steak dry; coat with olive oil, steak seasoning and rosemary. Cover and marinate for about 1 hour.
- Cut sweet potatoes, with or without their skins, and toss with cumin and olive oil. Roast at the source’s stated 180° for 45–60 minutes.
- Sear steak in a hot pan for 2 minutes per side. Add butter, rosemary and garlic, then baste for another minute. Slice on a board.
- Chop cilantro, hazelnuts and deseeded chili. Stir into yogurt with juice of ½ lime and a little salt; serve with steak and sweet potatoes.
Recipe notes
- The source lists “1 garlic” without clarifying clove or bulb.
- The source recommends rinsing raw steak; that instruction is omitted from the edited method.
- The oven temperature is written as 180 degrees without a unit; steak seasoning appears only in the method.