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BBQ
Dairy Free
Gluten Free

Steak & Sweet Potato ‘Frites’

with Aioli & Green Salad

Cooking time

35 minutes

Servings

4

Calories

760 /serving

When the cravings for steak frites kicks in, Goodfood has got you covered! On the menu tonight are delicious sirloin steaks with divinely crispy sweet potato fries. If that combination wasn’t enough to get your mouth watering, we serve up a savoury roasted garlic aioli and a light, crunchy salad on the side. The result is an elegant and classic meal from your very own kitchen!

We will send you:

  • 600g Top sirloin beef steaks
  • 680g Sweet potatoes
  • 2 Tomatoes
  • 1 Lettuce
  • 60ml Mayonnaise
  • 30ml Red wine vinegar
  • 2 Roasted garlic cloves
  • 6g Steak spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, Cayenne pepper, sunflower oil, lemon flavour, chili, bay laurel leaf, lemon oil)

Contains: Egg, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Oil
Parchment paper
Total Fat
50 g
Saturated Fat
10 g
Sodium
290 mg
Total Carbs
40 g
Sugars
9 g
Protein
37 g
Fibres
7 g
Preparation
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Mise en place
Heat your BBQ on high, making sure to oil it first. Preheat the oven to 425°F. Core the tomatoes and cut into ½-inch-thick wedges. Roughly chop the lettuce. Cut the sweet potatoes into ¼-inch-thick sticks. Mince the roasted garlic.
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Roast the sweet potato fries
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.
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Cook the steaks
While the potatoes cook, pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the seasoned steaks* to the BBQ (or to a large pan on medium-high, drizzling with oil first) and cook, 3 to 5 minutes per side, until cooked as desired. Transfer to a plate. Let the steaks rest at least 5 minutes before thinly slicing against the grain.
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Make the aioli & vinaigrette
While the steaks cook, in a small bowl, combine the mayonnaise and roasted garlic; season with S&P to taste. In a second bowl, combine the vinegar and 6 tbsp of olive oil; season with S&P to taste.
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Finish & serve
Drizzle the lettuce and tomatoes with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the finished steaks, fries and aioli between your plates. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.