It’s hard to beat steak, egg and chips when you’re after a treat that’s quick to cook. Mix things up a bit with sweet potato and our sriracha bearnaise, which...
It’s hard to beat steak, egg and chips when you’re after a treat that’s quick to cook. Mix things up a bit with sweet potato and our sriracha bearnaise, which – if we say so ourselves – is pretty darn incredible. Got an air fryer? See our FAQs on this page for how to make.
Heat the oven to 200°C fan/gas 7. Scrub the sweet potato, then slice into chunky wedges and put in a bowl. Sprinkle over the polenta, dried thyme and 1 tsp oil, then toss really well to coat evenly – this is important to ensure the crispiest wedges. Spread out on a tray (they shouldn’t be touching) and cook in the oven for 25 minutes, turning halfway.
To cook the steaks, season heavily with salt and pepper, then place a large, heavy frying pan over a high heat. Once smoking hot, add a dash of oil, then the steaks and cook for 2-3 minutes on each side, depending on the thickness of the steaks. Transfer to a plate and leave to rest in a warm place (or under foil) for 4 minutes before slicing.
While the steaks rest, gently heat the bearnaise sauce with the sriracha stirred through it. Using the same pan the steaks were cooked in, add a dash more oil and carefully crack the eggs in. Fry until cooked to your liking.