Oyster Blade Steak
Sweet sticky steak slivers with sweet potato wedges and spiced brussel sprouts
INGREDIENTS
Serves 4
STEAK
3 pieces oyster blade steak
1 tablespoon olive oil
2 tablespoons maple syrup
1 tablespoon barbeque sauce
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon sea salt
Cracked pepper, to taste
SWEET POTATO WEDGES
4 large sweet potatoes
Olive oil, to coat
1 tablespoon sea salt
1 tablespoon cracked pepper
1 tablespoon powdered garlic
1 tablespoon ground paprika
1 tablespoon turmeric powder
1 teaspoon ground cinnamon
2 tablespoons nutritional yeast
SPICED BRUSSEL SPROUTS
300 g raw Brussel sprouts
3 tablespoons olive oil
1 tablespoon turmeric powder
2 tablespoons garlic powder
1 tablespoon sea salt
1 tablespoon cracked pepper
¼ cup (your choice of) butter, for searing
METHOD
PREPARATION
Preheat oven to 220 °C.
Prepare the steak marinade and set the steak aside to marinate (instructions below).
Prepare the Brussel sprouts and allow them to marinate (instructions below).
While the steak and sprouts are marinating, prepare the sweet potato wedges.
SWEET POTATO WEDGES
Wash any dirt or grime from the sweet potatoes in a clean sink.
Set up your chopping board on a non-slip surface. Using a sharp knife, trim the ends off each sweet potato.
Cut each potato in half across the width. Turn each half flat-side down and cut in half again to make quarters. Slice each quarter into 3–4 wedges. Repeat with all potatoes.
Place all wedges into a large mixing bowl. Drizzle generously with olive oil. Toss well, lifting from bottom to top to evenly coat.
Mix thoroughly using your hands until evenly coated.
Add the spices in the following order:
1 tablespoon sea salt
1 tablespoon cracked pepper
1 tablespoon powdered garlic
1 tablespoon ground paprika
1 tablespoon turmeric powder
1 teaspoon ground cinnamon
2 tablespoons nutritional yeast
Line two baking trays with baking paper, allowing a few centimetres overhang on each side.
Spread wedges evenly across both trays.
Bake at 220 °C for 20 minutes, then reduce the oven temperature to 180 °C and cook for a further 20 minutes.
Remove from the oven and place on a heatproof surface until ready to serve.
SPICED BRUSSEL SPROUTS
Wash Brussel sprouts in a clean sink and dry thoroughly with a clean tea towel.
Trim off the base of each sprout and discard. Slice each sprout in half lengthways.
Place sprouts into a mixing bowl and add:
3 tablespoons olive oil
1 tablespoon turmeric powder
2 tablespoons garlic powder
1 tablespoon sea salt
1 tablespoon cracked pepper
Mix well and allow to marinate at room temperature for 30 minutes.
Place a frying pan on the stove over high heat. Add ¼ cup butter and allow it to melt.
Add the marinated sprouts and stir constantly until the edges begin to brown.
Reduce heat to medium, cover with a lid, and simmer for 15 minutes until softened.
Remove from heat and set aside.
STEAK
In a mixing bowl, combine:
1 tablespoon olive oil
2 tablespoons maple syrup
1 tablespoon barbeque sauce
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon sea salt
Cracked pepper, to taste
Stir well.
Place the steak on a chopping board and, using a sharp knife, slice into strips approximately 4–5 cm wide.
Add steak strips to the marinade, mix well, and refrigerate for at least 30 minutes, up to 2 hours.
Heat a large frying pan over high heat. Add a small amount of olive oil.
Add steak strips to the pan in batches, ensuring they do not overlap.
Sear on one side until browned, then quickly turn to the other side.
Once browned, reduce heat to medium and allow to cook through gently.
Remove cooked steak from the pan and place into a dish covered loosely with foil to keep warm.
Repeat until all steak is cooked.
ASSEMBLY
Place a serving of sweet potato wedges in the centre of a dinner plate.
Top with 8–10 Brussel sprout halves.
Gently lay 3–4 slices of steak across the top.
Serve immediately, or divide into containers for meal prep or a gourmet leftover meal.