Steak and sweet potato mash with a sage salsa verde

Steak

• Rest your steak: Let the steak sit at room temperature for 20-30 minutes before cooking. This ensures even cooking throughout.
• Perfect sear: Make sure your pan is hot before placing the steak in. A hot pan ensures a good sear, giving you that delicious crust.
• Don’t move the steak: Once the steak is in the pan, resist the urge to move it around. Let it cook undisturbed to achieve a nice sear.
• Use a meat thermometer: For precise doneness, use a thermometer. For medium-rare, aim for 57°C, and for medium, 63°C.
• Rest after cooking: Once cooked, let the steak rest for 5-10 minutes before slicing. This helps the juices redistribute for a more tender steak.

Sweet potato mash

• Leave the skins on: Roasting the sweet potatoes with the skin on enhances the flavour and helps retain moisture. You can scoop out the flesh easily once roasted.
• Roast until tender: Roasting times can vary depending on the size of your sweet potato. Use a fork to check tenderness; it should easily pierce the flesh.
• Mash thoroughly: After roasting, mash the sweet potato with butter and cream while the flesh is still warm for the creamiest consistency.

Sage salsa verde

• Balance acidity: If the salsa verde tastes too sharp, adjust by adding a little extra olive oil or a pinch of sugar to balance the acidity of the vinegar and lemon zest.
• Frying capers and sage: This step can be omitted however frying allows the flavour of these ingredients to infuse into the oil better and mellow their strong flavours.

General tips

• Having good timing is crucial for this dish to come together, especially as there are many different components. While the sweet potatoes are roasting, you can put together a lot of the other components such as preparing the steak, making the sage salsa verde and toasting the breadcrumbs. Cooking the steak last is recommended as this gives you time to mash the sweet potatoes while it rests.

• Use an equivalent amount of milk instead of cream for the mash however, this will result in a less creamy texture.
• Red wine vinegar can be substituted for sherry vinegar, apple cider vinegar and even balsamic vinegar for a slightly different flavour.
• Any cut of steak will work but ensure your adjust the cooking time to match the cut of steak you've chosen.
• Use butternut squash or caramelised parsnips for a slightly sweeter or nuttier mash.
• Use grated Pecorino Romano or Grana Padano instead of parmesan in the breadcrumbs.
• Blended chickpeas can be used instead of breadcrumbs but should be toasted in the oven to become crispy.

For the best texture when re-heating, store each component separately.

• Steak: After cooking, allow the steak to rest at room temperature for no more than 2 hours, then refrigerate it if you plan to store leftovers. Wrap the steak tightly in foil or place it in an airtight container and store it in the fridge for up to 3 days. Avoid freezing.
• Sweet potato mash: Allow the mash to cool to room temperature before storing to prevent condensation in the container. Store the mash in an airtight container in the fridge for up to 3-4 days. To prevent it from drying out, you can add a small splash of cream or milk before storing. If you want to freeze the mash, place it in a freezer-safe container and freeze for up to 3 months.
• Sage salsa verde: Store the salsa verde in an airtight container in the fridge for up to 2-3 days. The flavours will continue to meld over time, so it can taste even better after a day or two. Salsa verde can be frozen for up to 1 month.
• Parmesan breadcrumbs: Allow the breadcrumbs to cool completely after toasting to avoid condensation and moisture buildup, which could make them soggy. If you have them in a container, you can place a paper towel at the bottom to help absorb any excess moisture. Store the breadcrumbs at room temperature for up to 2-3 days or freeze up to 3 months.

If having the mash or salsa verde from frozen, thaw overnight in the fridge.

• Steak: To avoid overcooking, reheat it gently. The best method is to bring it to room temperature and then reheat it in a skillet over medium-low heat for 3-4 minutes per side. You can also reheat it in the oven at 120°C for 10-15 minutes, covered with foil, to avoid drying it out.
• Sweet potato mash: Re-heat the mash in a saucepan over low heat, stirring frequently. Add a splash of cream or milk if the mash has thickened too much. Or use a microwave, stirring every 30 seconds. Similarly, add a little milk or cream to help restore the creamy texture.
• Sage salsa verde: It’s best to serve salsa verde at room temperature, so take it out of the fridge about 30 minutes before serving.
• Parmesan breadcrumbs: To restore the crispiness, re-heat the breadcrumbs in the oven at 180°C for 5-7 minutes, checking occasionally. This method helps them crisp back up without making them soggy. Or, re-heat in a dry pan over low heat. Stir them occasionally to prevent burning. Heat for about 2-3 minutes