No beef option - bolar blade steaks are replaced with chicken breast fillet.
Set oven to 220ºC. Dice sweet potatoes. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Coat corn with oil and place on tray. Roast in oven for 20-25 minutes until cooked through.
2. Cook the steak
Heat a frypan over medium-high heat. Coat steaks with oil, 1 tsp paprika, salt and pepper. Cook in pan for 3-6 minutes each side or until cooked to your liking.
3. Blend the sauce
Using a stick mixer or blender, blend together cottage cheese and drained roasted peppers. Season to taste with salt and pepper.
4. Prepare the salsa
Dice capsicum. Halve tomatoes, slice spring onions and mint. Remove corn from cobs. Gently toss together with sweet potatoes and salsa.
5. Finish and plate
Slice steak. Serve with salsa and roast pepper sauce.
The cooking times for the steak will depend on the thickness.
No beef option - bolar blade steaks are replaced with chicken breast fillet. Coat with oil and spices, as in step 2. Cook in pan for 6-8 minutes each side or until cooked through.
Sweet potatoes, 800g
Corn cobs, 2
Bolar blade steak, 800g
Cottage cheese, 1/4 cup *
Roast red peppers, 1/2 jar *
Green capsicum, 1
Cherry tomatoes, 200g
Spring onions, 1/3 bunch *
Mint, 1/2 bunch *
From your pantry
Oil (for cooking), salt, pepper, smoked paprika