Chipotle-Lime Sirloin Steak, Sweet Potato & Red Cabbage Plate
A zingy Mexican bowl: sirloin steak with sweet potato, spinach and red cabbage. Around 614 kcal and 66g protein per portion.
Ingredients
- 170g Sirloin Steak
- 200g sweet potato
- 80g spinach
- 80g red cabbage
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the spinach and red cabbage, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.
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4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the spinach and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the fresh coriander.
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