Sirloin steak with roasted sweet potatoes, harissa butter and feta cheese cream
A colorful and flavorful dinner where roasted sweet potatoes are served with juicy sirloin steak and creamy feta cheese. Browned butter with harissa, lemon and honey provides both heat, acidity and sweetness. Top with roasted hazelnuts and fresh thyme.
Ingredients · Servings 4
- Sirloin steak and sweet potatoes
- 2 sweet potatoes (large)
- 2 tbsp olive oil
- 500 g sirloin steak, sliced
- 1 clove of garlic
- fresh thyme
- butter (for frying)
- flake salt
- freshly ground black pepper
- Feta cheese cream
- 200 g feta cheese
- 2 dl crème fraîche (any fat content)
- 1 clove of garlic
- 0.5 lemon, finely grated zest
- Browned harissa butter
- 100g butter
- 1 tsp harissa (in a tube)
- 0.5 lemon, juice
- liquid honey (to taste)
- Topping
- fresh thyme
- roasted hazelnuts, chopped
Method · 50 min
- Set the oven to 225 degrees.
- Sirloin steak and sweet potatoes
- Wash the sweet potatoes and cut them into desired sizes. Place on a baking sheet and toss with olive oil. Season with salt and pepper.
- Roast the sweet potato in the middle of the oven for 25-30 minutes, until it is soft and has a nice color.
- Feta cheese cream
- Mash together the feta cheese and crème fraîche to a cream. Grate the garlic and add finely grated lemon zest to taste. Season with salt and pepper. Refrigerate until serving.
- Browned harissa butter
- Brown the butter in a saucepan until golden and nutty. Whisk in the harissa, a little honey and lemon juice to taste.
- Topping
- Coarsely chop the roasted hazelnuts.
- Sirloin steak and sweet potatoes
- Heat a frying pan with butter and fry the sirloin steak to the desired doneness. Add crushed garlic and thyme towards the end and baste the meat with the melted butter. Let the meat rest for a while before serving.
- Serving
- Spread the feta cream on the plates and place the roasted sweet potato on top. Slice the sirloin steak and place next to it. Spoon over the browned harissa butter and top with roasted hazelnuts and fresh thyme.
