|800 g||steak — fillet|
|1 sprig||fresh rosemary|
|100 g||rocket — leaves|
|1||sweet potatoes — large|
|1 Tbs||vinegar — balsamic|
|3 Tbs||olive oil — extra virgin|
|150 g||butter — smoked chilli and roasted garlic|
|2 cloves||garlic — cloves|
|1 Tbs||brown sugar — soft|
|1 tsp||paprika — smoked|
|1 tsp||cumin — ground|
|1 tsp||all spice — ground|
|orange — zest only|
|lemon — juice only|
|salt and freshly ground black pepper|
Cut the sweet potato into long thin wedges and cut the red onions into eighths. Place them both in a roasting pan with the rosemary, a little olive oil and some salt & pepper. Roast at 180ºC until the potatoes are golden brown – approx 25 min.
Season the fillet steak with salt and pepper and cook over hot coals to the degree of doneness required.
Remove from the grill and leave to rest.
Mix the roasted red onions with the rocket, the 60ml extra virgin and the balsamic vinegar. Season with salt & pepper and arrange in the middle of a platter. Make a neat pile of the potato wedges alongside the salad. Slice the fillet and arranged on top of the salad. Place a couple of spoonfuls chilli butter on the steak.
Smoked chilli and roasted garlic butter
Roast the garlic cloves in the oven with a touch of olive oil until soft and golden. Blister the chilli under the grill, remove the seeds and the skin. Soften the butter. Blend all the other ingredients into a paste and then add the butter. Adjust the seasoning.
Recipe reprinted with permission of Weber.