Steak and sweet potato bruschetta

Amazing how something so quick and easy can look and taste so impressive. A satisfying appetiser or dinner, ready in no time!
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Steak and sweet potato bruschetta preparation time
Prep: 10 mins
Steak and sweet potato bruschetta cook time
Cook: 10 mins
Steak and sweet potato bruschetta preparation time Serves: 4
Steak and sweet potato bruschetta preparation time Oven Temp: 200°C / Gas Mark 5


  • Add the marinade ingredients to a large bowl and mix well, add the sirlion steaks, making sure they are well coated and then set aside to marinate for at least 20 minutes.
  • Meanwhile, slice the sweet potatoes longways into 4 thick slices, brush with a little oil, season with black pepper and bake in a hot oven for 15 minutes until golden and tender.
  • Heat a chargrill pan until very hot. Remove the steaks from the marinade and cook for 2 - 3 minutes on either side then remove the steaks from the pan,  place onto a small plate, cover with tin foil and rest for 5 minutes.
  • Pour the remaining marinade into the pan with a little water and bring to a boil, reduce and simmer for a few minutes until the sauce is thick.
  • Meanwhile plunge the beans into hot water and boil for 2 minutes, then add the peas and cook for a minute before draining.  Cut the rested sirloin steaks into slices.
  • Arrange the sweet potato slices onto warm plates, top with green beans, peas and slices of steak. Drizzle with sauce and scatter with chopped coriander and rocket leaves before serving.


  • 2 Large sweet potatoes washed
  • 1 tsp Olive oil
  • Black pepper
  • 225 g Green beans trimmed
  • 100 g Frozen peas
  • A small bunch of fresh coriander finely chopped
  • A large handful of wild rocket leaves

Ingredients for the marinade

  • 2 x 200 g Northern Ireland Farm Quality Assured sirloin steaks
  • 2 Garlic cloves crushed
  • 1 inch piece of ginger peeled and grated
  • 1 tbsp Honey
  • 1 tsp Chinese five spice
  • 100 ml Soy sauce
  • 60 ml Oyster sauce