Roast Sweet Potato Medley with Rib-Eye Steak

February 27, 2017

Perfect in winter, great any time.

  • Prep: 10 mins
  • Cook: 50 mins


400 g each Gold, Purple and White Sweet Potato, chopped

3 tbsp olive oil, plus extra for steaks

1/2 bunch fresh thyme sprigs

4 x beef rib-eye steaks

Mustard, to serve


1Preheat oven to 200ºC/180ºC. Line two oven trays with baking paper. Combine sweet potatoes evenly on trays. Toss with olive oil to coat and season. Bake for 35-40 minutes until golden and tender.

2Meanwhile, drizzle steaks with extra oil. Sprinkle both sides with salt and pepper. Cook steaks in a large oven-proof frying pan over medium-high heat for 2-3 minutes each side until browned. Transfer pan to oven and cook for about 5 minutes until cooked to taste. Rest steaks for 5 minutes.

3Serve steaks with potato medley and mustard.