Steak & Hasselback Sweet Potatoes

Serves 2 (or 3) - takes 1 hour

The perfect mini roast dinner for 2 or 3. One pan and bursting with meaty rich goodness. An ideal portion for 2 adults or in my case, 2 hungry little girls and myself.

- 2 sweet potatoes, peeled
- Steak of your choice (I love sirloin for this dish)
- Bunch of fresh rosemary
- 2 Tbsp. butter

Preheat oven to 425F. Cut slits into sweet potatoes but leave the base intact - space slices 1/8 to 1/4 inch apart. Place into a cast iron pan, drizzle heavily w olive oil, add salt and pepper and slide into the oven for around 40 mins. After 20 mins open the oven and sprinkle over a few sprigs of rosemary in the pan. Finish cooking - until potatoes are tender and golden.

Remove pan from the oven and remove potatoes and set aside. Place pan on the stove on high heat. Season steak heavily with salt and pepper, sear on both sides for 60 seconds or so, you want them to sear fast (you should still have enough olive in the pan from the potatoes, add a splash if required). Add potatoes back to the pan. Break up the butter over the potatoes and steak and slide back into the oven for 3 to 5 mins, or until steak is cooked to desired temp. On a 3/4 inch thick sirloin this will land you around medium. 

Remove pan from oven and spoon rosemary infused butter/pan juices over potatoes and steak. Remove meat from the pan and let rest for 5 mins, check seasoning. Devour!