Balsamic Beef & Sweet Potato Mash Clean Eating Recipe

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Balsamic Beef & Sweet Potato Mash

Try this delicious  balsamic beef steak and sweet potato mash recipe, ready in less than 25 minutes and with onlyy 314 calories per serve!

Remember to rest your steak for half the time it takes to cook to ensure the perfectly cooked beautiful and juicy cooked steaks, Enjoy!

Now! On to the recipe…

Per Serve

Calories:                314

Fat:                         5.1

Protein:                 33.2

Carbohydrates:   31.8

Fibre                      3.9

Serves :                  1

Total Preparation Time:   25 minutes.

Region :                  Australian

 

Instructions :

1. Combine half of the balsamic vinegar with the garlic and pepper and pour over the steak; marinate for 15 Minutes.

2. Meanwhile, cut the cherry tomatoes in half and toss with the mixed salad leaves. Transfer to a serving plate and pour over the remaining balsamic vinegar.

3. Peel the sweet potato and cut into 1 inch cubes. Add to a pot of boiling water and cook for approximately 8 minutes or until tender. Remove from heat, drain and mash using a potato masher. Finely chop the chives and add to the potato along with the coconut cream. Mix well and transfer to the serving plate.

4. Heat a BBQ or Sandwich Grill and cook the steak over high heat for 1-2 minutes each side or until cooked to your preference. Place the steak on top of the sweet potato mash, top with extra chives for garnish and serve.

Ingredients

1 pinch black pepper

120 g    sirloin steak, lean

2 sprigs               fresh chives

0.5 tsp garlic, minced

1 sweet potato (approx 150g each)

30 mls balsamic vinegar

20 mls coconut milk, reduced fat

1 cup   mixed salad leaves

4 cherry tomatoes, small (approx 10g each)

 

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8 Comments

  • kelly

    Reply Reply July 28, 2013

    Can you use Almond Milk instead of Coconut Milk?

    • admin

      Reply Reply September 13, 2013

      Yep you sure can just experiment and see how it goes, coconut milk will have a different taste and texture but it sounds like a great substitute

  • plasterer bristol

    Reply Reply October 22, 2014

    that looks delicious, so colorful, thanks for sharing this recipe.

    Simon

  • Jamie

    Reply Reply November 21, 2014

    Can someone please convert from mls to cups & tbsp? We don’t use the metric system here in US. We also measure meat in ounces not grams. I’d like 2 try this recipe but need 2 understand the correct amounts.

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