As you can see, I like my steak raw. We treated ourselves and got 3 really good bio grass-fed steaks, the other two I cooked the ol’fashioned way, the recipe for which is coming very soon.

The weather is getting hotter and hotter these days which I am thrilled about, even though I’m pretty certain I’m not built to withstand this type of heat. So the salads just keep on coming.

This was more of a substantial one after a long day of work and running around afterwards and usually when one of us has one of those days, we sweet potato usually puts the world to right. This recipe is very simple but the lime really added a fresh punch, certainly one to cook again, when steaks this good are bought again!


– 1 sirloin steak, brought out of the fridge one hour before cooking to bring it up to room temperature
– 1 sweet potato, peeled and cubed
– 1/2 lime, zested
– sea salt
– Freshly cracked black pepper
– 1 clove of garlic
– 2 shallots, finely sliced
– 1tbsp sesame seeds
– Cumin seeds
– 1/2 smoked paprika
– 1/2 a red pepper, diced
– 2 vine tomatoes, chopped
– Any type thick-leaf lettuce you like, romaine or round lettuce is a good shout

For the dressing:
– 1tbsp cider vinegar
– 4tbsp extra virgin olive oil
– Sea salt and freshly cracked black pepper
– 1/2 French mustard
– 1/2 runny honey
– OR, the best honey mustard you can find
– 1tsp red wine vinegar

– Preheat the oven to 220 degrees, on a baking tray, lay over the sweet potato, and season with a sprinkle with cumin seeds, pepper and smoked paprika, lime zest and half of the sesame seeds, drizzle with olive oil, toss and cook for 25 minutes, stirring halfway through.
– Wash and roughly tear the lettuce leaves and lay in a bowl.
– Mix the ingredients for the dressing together and in a small bowl, lay in the chopped tomatoes to soak.
– When the sweet potatoes are done, turn the heat right down to keep them warm.
– Season the steak with pepper and a rub of the garlic and when your frying pan is very hot, lay the steak down to dry cook, (this is the method for rare) wait until it has browned 3/4 of the way up, and then turn until the brown sides are joined, leave for one minute tops, before transferring onto a plate to rest.
– Pick the tomatoes as best you can, out of the dressing and onto the lettuce with the red pepper and shallots
– Sprinkle over the sweet potatoes, pour over the rest of the dressing.
– Slice the steak and lay on top and then finally sprinkle over the last of the sesame seeds.

Bon appetit!