Steak with sweet potato succotash
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Hannah Rose Hughes
Steak with sweet potato succotash
Succotash is a North American side dish made with corn – we’ve added sweet potato to make it more filling. It’s also good alongside grilled chicken or fish
Serves: 2
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
460Kcal
Fat
20gr
Saturates
4gr
Carbs
34gr
Sugars
14gr
Fibre
9gr
Protein
30gr
Salt
1.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 beef sizzler steaks (175g)
- 2 tbsp olive oil, plus 1 tsp extra
- 11⁄2 tsp Cajun seasoning
- 250g peeled and diced sweet potato (prepared weight)
- 1 small red onion, finely diced
- 1 red pepper, finely diced
- 4 okra, trimmed and sliced into rounds
- 1 red chilli, deseeded and finely diced
- juice of 1⁄2 a lemon, plus wedges to serve
- handful of chopped parsley leaves
Step by step
- Toss the steak with 1 tablespoon of olive oil and the Cajun seasoning, then season with salt. Set the steaks aside to marinate.
- Heat 1 tablespoon of olive oil in a lidded sauté pan over a medium heat. Mix in the sweet potatoes and onion and cook for 1 minute, uncovered. Add a splash of water, cover and cook for 5 minutes, shaking the pan a few times.
- Remove the lid and add the red pepper and the okra. Sauté for 5 minutes before adding the chilli and cooking for a further minute. Transfer to a bowl. Whisk the extra teaspoon of oil and the lemon juice together, toss with the sautéed veggies, season and set aside.
- Meanwhile, heat a frying pan over a medium-high heat. Once the pan is hot, add the steaks and cook for 1 minute. Flip and cook for 30 seconds on the other side. Remove from the pan and leave to rest for 5 minutes.
- Toss the succotash with the parsley and serve with the steaks plus lemon wedges on the side.
