Gravox Recipe

Steakhouse Steak with Sweet potato wedges

Preparation Time:
15 minutes 
Cooking Time:
25 minutes 
Total Time:
40 minutes 


  • 1kg sweet potatoes (kumara), peeled, halved lengthways, cut into wedges
  • 1½ tbs olive oil
  • 4 (about 125g each) beef scotch fillet steaks
  • 1/3 cup extra virgin olive oil
  • 4 spring onions, shredded
  • 250g mixed mesculin lettuce leaves
  • 1 small spanish onion
  • 1 tomato deseeded and cut into strips
  • 1 baby cucumber sliced into rounds
  • 1 teaspoon Dijon mustard
  • 1 tbs balsamic vinegar
  • 1 (160g) Gravox Steakhouse Finishing Sauce


  1. Preheat oven to 210°C. Line 2 baking trays with non-stick baking paper. Combine the sweet potato and half the oil in a bowl. Season with salt and pepper. Spread over the lined trays. Bake, turning once, for 25 minutes or until tender.
  1. Meanwhile, heat half the remaining oil in a non-stick frying pan over medium-high heat. Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 3 minutes to rest.
  1. Mix the Dijon and balsamic together with a little olive oil and reserve. In a bowl combine lettuce leaves, tomato, onion and cucumber and lightly toss.
  1. Heat the Steakhouse Finishing Sauce according to instructions.
  1. Divide salad mixture and steaks among serving plates. Drizzle dressing onto salad, place wedges on the plates and pour Steakhouse Finishing Sauce over the steak. Serve.

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