Grilled Steak with Sweet Potato and Green Beans

Ingredients

• lean sirloin steak 140 g
• sweet potato 1 medium (130g)
• green beans 1 cup (125g)
• olive oil 1 tbsp (15ml)
• salt to taste
• black pepper to taste

Method

1. Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly to remove any dirt. Pat it dry with a towel. Use a fork to poke several holes all over the sweet potato to allow steam to escape during baking. Place the sweet potato directly on the oven rack or on a baking sheet lined with foil. Bake for about 30-35 minutes, or until a fork easily pierces through to the center.
   Tip: Check doneness by inserting a fork or knife; it should slide in easily without resistance.
2. Prepare the Green Beans. While the sweet potato is baking, bring a pot of water to a boil. Add a pinch of salt to the boiling water. Place the trimmed green beans into a steamer basket and set it over the boiling water. Cover with a lid and steam for about 5-7 minutes until the beans are tender but still crisp and bright green.
   Tip: Avoid overcooking the green beans to keep their vibrant color and crunch.
3. Season and Grill the Steak. About 10 minutes before the sweet potato is done, preheat your grill or grill pan to medium-high heat. Pat the sirloin steak dry with paper towels to remove excess moisture. Brush both sides lightly with half of the olive oil. Season generously with salt and freshly ground black pepper. Place the steak on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steak once. Once cooked, remove the steak and let it rest on a plate for 5 minutes to allow juices to redistribute.
   Tip: Use a meat thermometer if available: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
4. Finish the Green Beans. After steaming, transfer the green beans to a bowl. Drizzle the remaining olive oil over them and toss gently to coat. Season with a little salt and pepper to taste.
   Tip: Adding olive oil after steaming enhances flavor without overcooking the beans.
5. Plate and Serve. Slice the rested steak against the grain into thin strips. Place the baked sweet potato on the plate (you can slice it open and fluff the inside with a fork). Add the dressed green beans alongside. Serve immediately while everything is warm.
   Tip: Slicing against the grain ensures the steak is tender and easier to chew.

Pro tips

• Letting the steak rest after grilling keeps it juicy and flavorful.
• Poking holes in the sweet potato before baking prevents it from bursting in the oven.