Red meat! There’s lots of benefits to eating it, but like anything, moderation is key. And with fall upon us, yams are not only a great seasonal vegetable but also a good choice of a ‘slow release’ carbohydrate.
– 1 serving size of your favourite piece of red meat. I used sirloin. What’s 1 serving size look like? Clinch your hand to make a fist and there’s a good estimate
– 1 yam or sweet potato
– 1 roma tomato
– Parmesan cheese
– olive oil & red wine vinegar
– herbs: fresh and finely chopped rosemary, oregano & parsley
– 1 finely chopped garlic clove
– sea salt & pepper
Pre-heat oven 400 degrees F
Step 1: Halve the tomato lengthwise. Cut the potatoes into 1/2 inch cubes. Put them in a medium size bowl, add 1 tbsp olive oil, tsp of rosemary, a dash of salt & pepper and toss together. Spread potatoes out evenly on baking sheet and place tomato halves next to them (cut flat side facing up). Drizzle a little olive oil on tomato halves and sprinkle with a little salt & pepper. Place in oven and roast for 15 mins. Pull out and sprinkle a pinch of grated parmesan cheese on top of each tomato half. Place back in the over for another 5 mins.
Step 2: Heat 1/2 tbsp oil in a pan over medium heat. Sprinkle a bit of salt & pepper to both sides of the steak. Sear each side of the steak for about five mins.
Step 3. Make a herb oil while the steak rests and potatoes roast. Take a small bowl and combine 2 tbsp olive oil, chopped garlic, 1 tbsp parsley, 1 tsp oregano and 2 tbsp red wine vinegar.
Step 4: Thinly slice the steak against the grain. Place the roasted potatoes on a plate and the steak slices on top. Place the tomato halves beside this. Drizzle the herb oil over top of the steak.
Step 5: Eat and enjoy.