The Body Coach's Brazilian beef
Steak and chips is a classic post-workout meal which never gets old! Try Body Coach Joe Wicks' peppered steak with sweet potato fries - perfect to get the Rio Olympic party started!
Ingredients
1 large sweet potato1 tbsp coconut oil1 tbsp pink peppercorns1 x 250g sirloin steak, trimmed of visible fatSalt2 tbsp dried breadcrumbsJuice of 1 lemon
Chimichurri
Small bunch parsley, roughly choppedHandful oregano, chopped (or 1 tsp dried oregano)2 garlic cloves1 shallot or small onion, chopped½ tsp chilli flakes2 ½ tbsp. olive oiljuice ½ lemon2 tsp red wine vinegar
Serve with a watercress side salad.
Method
Prick the potatoes with a fork and put it into the 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 big peppercorns left. Melt half the coconut milk in a frying pan over a medium 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 peppercorns. Season the steak with a little salt and lay gently into the hot oil. Fry the steak for 3 ½ 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 1minute, or until they are crisp. Tip the now delicious crumbs on top of the resting steak.
Take the sweet potato and slice it lengthways, then slice each 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.
To make the chimichurri, put the parsley, oregano, garlic, shallot and chilli flakes in a food processor and blitz or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice,vinegar and some seasoning and mix until you have a saucy consistency.
Serve up the steaks alongside the sweet potato chips, drizzle over the chimichurri and a side salad of watercress dressed with lemon juice. Perfection.