Name: Smoky steak with kumara chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium_piece kumara, unpeeled, cut into long strips; 4 beef t-bone (striploin) steaks (1.2kg); 2 tablespoon light brown sugar; 2 teaspoon smoked paprika; 1 tablespoon malt vinegar; 1 tablespoon worcestershire sauce; 2 tablespoon tomato sauce (ketchup); 250 gram rocket (arugula) leaves

Ingredients

2 medium_piece kumara, unpeeled, cut into long strips

4 beef t-bone (striploin) steaks (1.2kg)

2 tablespoon light brown sugar

2 teaspoon smoked paprika

1 tablespoon malt vinegar

1 tablespoon worcestershire sauce

2 tablespoon tomato sauce (ketchup)

250 gram rocket (arugula) leaves

Method

1.Boil, steam or microwave kumara until tender; drain.

2.Meanwhile, combine steaks with sugar, paprika, vinegar and sauces in shallow bowl; season.

3.Cook kumara on heated oiled barbecue (or grill or grill pan) about 10 minutes or until golden brown.

4.Cook undrained steaks on heated oiled barbecue (or grill or grill pan).

5.Serve steaks with kumara chips and rocket.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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