British Wagyu Ribeye Steak with Sweet Potato Wedges, Tomato & Rocket Salad, and a Chimichurri Dressing
Serves 4
Ingredients
  • 4 x British Wagyu Ribeye Steaks
  • 3-4 Sweet Potatoes
  • 240g Cherry Tomatoes
  • 80g Rocket
  • 40g Toasted Pine Nuts
  • 60g Shaved Parmesan
  • 25g Flat Leaf Parsley
  • 1 x Red Chilli
  • 1 x Shallot
  • 2 x Garlic Cloves
  • 1 x Lemon
  • 2 x Thick Slices of Bread
  • Olive Oil
  • Sea Salt
  • Cracked Black Pepper
Method
  1. Cut the sweet potatoes into wedges, and then toss with some vegetable oil, sea salt & cracked black pepper. Place onto a lined roasting tray and cook in the centre of a preheated oven at 180C Fan for 30-40 minutes turning halfway through.
  2. For the chimichurri dressing, finely chop the flat leaf parsley (including the stalks), deseed and finely dice the red chilli, and finely dice the shallot. Peel the garlic cloves and finely grate or put through a garlic press. Mix together in a bowl and add the zest of the lemon. Season to taste with sea salt & cracked black pepper and stir in olive oil until you have a dressing that can be drizzled. Alternatively place all ingredients into a food processor and blend lightly.
  3. Next make the croutons by removing the crusts from the bread slices and cut into cubes. Place on a suitably sized roasting tray, drizzle with olive oil and season with sea salt & cracked black pepper and add to the oven for 8-10 minutes until golden and crunchy.
  4. For the Tomato and Rocket Salad, first toast the pine nuts in a dry pan over a medium heat until lightly toasted, then place to one side.
  5. Slice the cherry tomatoes in half and add to a large bowl with the rocket, toasted pine nuts, shaved parmesan and croutons. Season to taste with sea salt & cracked black pepper, and then dress lightly with olive oil.
  6. 10 minutes before the wedges are ready, pan fry the steaks as desired (Rare 2-4 minutes; Medium 4-6 minutes; Well Done 6-8 minutes) and allow to rest for 5 minutes before serving.
  7. When cooked, remove the wedges from the oven, add these to the plate with the steak and Tomato & Rocket salad, and drizzle the Chimichurri dressing to serve.
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