Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
1-2
Amount Per Serving:
400 g

Calories

743

Protein:
36.5 g
Total Carbohydrates:
25.3 g
Sugar:
11 g
fibre:
Total Fat:
53.7 g
Saturated:
29.9 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
97 mg

Steak w Sweet Pot Smash

Does it really get any better than a well cooked steak and mash? I mean, probably not. I try to always source my meat from ethical butchers who know their farmers. Not only do I sleep better at night, knowing I’m not contributing to industrialised farming but it tastes a whole lot better. Next time you’re at the supermarket, try swapping the cheapest cuts for the ones labelled organic or grass fed. If there’s one thing we can do to help our environment and encourage more ethical farming practises, it’s spending a few extra dollars and doing this simple thing. Your body will thank you for it too.
Paleo icon Gluten-Free icon Ethical icon

Serves

forksvg 1-2

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 10min

Ingredients

  • 1 grass-fed Scotch Fillet (or sirloin)
  • 3 tbs butter/ghee
  • 1 small brown onion - finely chopped
  • 4 garlic - finely chopped
  • 1 large sweet potato - roughly chopped

Method:

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  1. Heat tablespoon of butter on a low heat and add the onion and garlic
  2. Allow to saute for 6 minutes or until softened and translucent
  3. Remove form the heat and set aside
  4. Fill a saucepan with salted water and add the chopped sweet potato
  5. Bring to the boil and then drop to a medium heat and cook for 10 minutes or until softened
  6. In a fry pan heat 1 tsp butter on high heat
  7. Season the steak and pop in the fry pan
  8. Cook for 6 mins in total, flipping every 90 secs (will result in rare steak)
  9. Remove from the heat and allow to rest (5 minutes)
  10. Drain the potatoes and place back on the heat for 60 sec to remove excess water
  11. Add the sauteed onions and garlic to the sweet potato and mash roughly with a fork – adding extra 1 tbs butter
  12. Place the smashed pots on the plate and serve with the steak (seasoned again)
  13. Top with a small knob of butter