Elevate steak and chips to a new level with this juicy T-bone with jazzy Hasselback sweet potato alternative.
6 small sweet potatoes, halved lengthways
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
4 x 300g T-bone steaks, at room temperature
100g unsalted butter, chopped
6 garlic cloves, halved
4 sprigs lemon thyme
4 sprigs rosemary
2 cups mixed lettuce, to serve
1. Preheat the oven to 200C fan-forced (220C conventional). Place the sweet potatoes cut side down and slice them Hasselback-style, the slices 3mm apart, being careful not to cut all the way through.
2. Transfer the sliced potatoes to a large roasting pan. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 25 minutes or until golden and tender. Drizzle with vinegar and cook for a further 5 minutes.
3. Meanwhile, generously season the steaks with salt and black pepper. Heat a heavy-based frying pan over high heat. Rub the steaks with the remaining tablespoon of oil. Cook the steaks for 2 minutes each side, then add the butter, garlic and herbs to the pan. Tilt the pan to collect the butter on one side, and spoon the hot, foaming butter over the steaks continuously, and cook for a further 2-3 minutes for medium-rare.
4. Serve the steaks with the potatoes, butter and salad leaves.