- Barbecue chargrill or chargrill pan
- 4 (120g each) beef scotch fillet steaks
- 2/3 cup lemon juice
- ½ cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, chopped
- 1 ½ cups caramelised onion, at room temperature
- ½ cup extra virgin olive oil
- 2 tablespoons lemon rind, finely grated
- 1 tablespoon dried oregano
- 4 garlic cloves, crushed
Stuffed roasted sweet potatoes
- 4 x 180g sweet potatoes
- 50g butter, softened
- 2 garlic cloves, crushed
- 100g baby spinach
- 1/3 cup sour cream
- 1 teaspoon sumac
- Step 1 – Make Oregano marinade: Place oil, lemon rind, oregano and garlic into a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
- Step 2 – Pour ½ the marinade into a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 1 hour (see Notes). Add lemon juice to remaining marinade in jar. Shake well to combine.
- Step 3 – Meanwhile, make Stuffed roasted sweet potatoes; Preheat oven to 180°C/160°C fan-forced. Place sweet potatoes directly onto oven shelf. Bake for 1 hour or until tender when a skewer is inserted into them.
- Step 4 – Place butter, garlic and spinach in a saucepan over high heat. Cook, stirring, for 1 to 2 minutes or until butter melts and spinach is just wilted. Keep warm.
- Step 5 – Preheat a barbecue chargrill or chargrill pan on medium-high heat. Remove steak from fridge 5 minutes before cooking. Add parsley, oregano and caramelised onion to reserved marinade. Stir well to combine.
- Step 6 – Chargrill steaks for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest, turning halfway through standing time.
- Step 7 – Transfer potatoes to serving plates. Cut a slit lengthways into the top of each potato, being careful not to cut the whole way through. Spoon over spinach mixture. Top with sour cream and sprinkle with sumac. Serve steak with onion mixture and stuffed sweet potatoes.