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Steak & sweet potato salad with a tomato & chilli relish


  • Blanch the sweet potatoes in plenty of boiling water until tender. Drain well, slice thickly and set aside.
  • Mix together the sesame oil, kecap manis, mirin and lime zest and juice in a large bowl. Add the beef, toss and set aside for 15-20 mins, turning every now and again.
  • At the same time, lightly oil a large heavy-bottomed pot and gently saute the capsicum, onion, ginger and chillies until softish. Then add the stock, tomatoes, oyster sauce, soy and seasonings. Mix well, turn the heat down and gently cook for about 10 mins until thick and fragrant, adding more stock if needed.
  • Lightly oil a ridged grill (or BBQ) and cook the steaks to the desired degree, brushing with the marinade as you do so. When the steaks are ready, remove and allow to rest.
  • Grill (or barbecue) the sweet potato until heated and slightly coloured.
  • To serve, arrange the sweet potato on individual plates and top with spinach leaves, a steak, a spoon of the relish and a dollop of crème fraiche


  • 2 sweet potatoes, scrubbed well
  • 1 tbsp sesame oil
  • 2 tbsp kecap manis
  • 2 tbsp mirin (Japanese rice wine)
  • grated rind & juice of 1 lime
  • 2 x 180 gm porterhouse steaks, trimmed of all fat & sinew & halved crossways
  • olive oil spray
  • 1 red capsicum, diced
  • ½ large red onion, diced
  • 1 heaped tspn freshly grated ginger
  • 2 small red chillies, seeds removed & finely sliced
  • ¼ cup chicken stock
  • 1 can diced tomatoes, drained a little
  • a good splash of oyster sauce
  • a good splash of sweet chilli sauce
  • freshly ground salt & pepper
  • a handful of spinach (or rocket) leaves
  • crème fraiche or sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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