Moroccan-rubbed Steak and Sweet Potato

It was so good, I have to blog this one I think.

Having seen a documentary on north-african cuisine over the Christmas holidays, I came back determined to try a recipe. However, I have additionally found out my weight is a bit more than I would like and need to curb that a tad. So this recipe really seemed the ticket – probably not authentic Moroccan, but definately different enough to be a taste I don’t eat regularly and seemingly healthy (going by ingredients):

http://www.arcamax.com/healthyrecipes/s-200109-860691

I did a few adjustments, and the result was scotch fillet steak with kumara as the sweet potato. The greens you see in the picture are home-grown by my flatmate, and were simply seasoned by orange juice from the orange which supplied the grated orange rind.

Steps I used:

Grind 1 tsp allspice, 1 tsp cumin seed, 1 tsp ginger, 1 tsp sea salt (rocky, not processed), 1/2 tsp cinnamon, 1/2 tsp coriander, 1/2 tsp cayenne pepper as finely as you can.
Rub 1 tsp of spice into the scotch fillet steaks (both sides) and let stand for half an hour (Im not a chef by any stretch, but presumed this might infuse the flavour)
Peel the kumara, and slice into half-inch wide slices. Finely slice a couple of red onions. Grate a tsp of orange rind.
Add a splash of oil to a bowl, and mix the kumara slices and onion with orange rind and some of the spice mixed in step 1.
Place the contents of the bowl into tinfoil wrap and put in oven at 200 celcius for 35 minutes.
Fry the steaks on a medium to low heat until tender and slightly pink on the inside.
Let the steaks simmer on a low heat for a few minutes when done, then serve with the kumara concoction hot from the oven.

Note that the amounts for the spices left me with a fair bit. I reckon I could do another one of these with the left-over spices. The meal I made served 2, but the original recipe I was copying served 4. In hind sight, I should have halved all the spices used

Net result: