Steak, Egg & Sweet Potato Chips

For the Sweet Potato Wedges:

• 2 medium sweet potatoes, washed and cut into wedges
• Olive oil
• 15ml paprika
• Salt and black pepper, to taste

For the Steak and Egg:

• 2 x 250g Food Lover’s Market beef rump or sirloin steaks
• 2 eggs
• Butter, to taste
• Salt and pepper, to taste

For the Herbed Garlic Butter:

• 60ml (1/4 cup) salted butter, softened
• 2 garlic cloves
• 30ml (1 Tbsp) Food Lover’s Rocket & Hemp Seed Pesto
• Handful of coriander, chopped
• 1 small red chilli, chopped (optional)
• Black pepper, to taste

For the Sweet Potato Chips:

• Pre-heat oven to 180°C. Place the sweet potato wedges on a baking tray and season with salt, pepper and paprika. Drizzle with some olive oil and bake for 30-45 minutes, or until cooked and crispy.

For the Steak & Egg:

• Season the steaks with salt and pepper and place them fat-side down in the pan. Turn the heat on and set to a high heat. Fat renders best when you start in a cold pan. Cook on the fat side for about 5-6 minutes until the fat has rendered and is crispy. You will realise you don’t need any further butter or oil. Fry the steak for about 5-6 minutes on each side or until cooked to your liking. Set aside to rest.
• Wipe the pan with kitchen towel and heat on a medium heat with a knob of butter. Fry the eggs to your liking.

For the Herbed Garlic Butter:

• Mix together all ingredients and season with black pepper.

To serve:

• Place a dollop of the herbed garlic butter on the steaks and then top with a fried egg on each steak. Serve with sweet potato wedges.