- 1 large sweet potato
- 1 tbsp coconut oil
- 1 tbsp pink peppercorns
- 1 x 250g sirloin steak, trimmed of visible fat
- 2 tbsp dried breadcrumbs
- juice of 1 lemon, to serve
- Serve with a watercress side salad.
- Prick the potato in a few places with a fork and plonk it into your microwave. Zap at 900w for 4 minutes, let it rest for 1 minute then zap for a further 4 minutes.
- While the sweet potato is rotating in the microwave, smash up the peppercorns in a pestle and mortar until they are still reasonably big, but there are no whole peppercorns left. Melt half of the coconut oil in a frying pan over a high heat.
- Tip the peppercorns onto a plate and coat the steak ─ they should stick to the meat. Turn the steak until it is fully covered in the peppercorns. Season the steak with a little salt and lay gently into the hot oil.
- Fry the steak for 3½ minutes on each side before removing to a plate and leaving to rest. Turn the heat off from under the empty steak pan, and add the dried breadcrumbs. Stir for 1 minute, or until they are crisp. Tip the now delicious crumbs on top of the resting steak.
- Take the sweet potato and slice it in half lengthways, then slice each half into 3 wedges to make 6 chunky chips.
- Heat the remaining oil in the same frying pan over a high heat and, when melted and hot, carefully slide the sweet potato wedges in and fry for 2─3 minutes, turning a couple of times to brown them evenly. Drain the fried chips on a piece of clean kitchen roll.
- Serve up the pretty steak topped with breadcrumbs alongside the sweet potato chips and a side salad of watercress dressed with lemon juice. Perfection.