Home > Recipes > 30-minute meal recipes > Steak, egg and sweet potato wedges with spicy bearnaise sauce

Steak, egg and sweet potato wedges with spicy bearnaise sauce

Name: Steak, egg and sweet potato wedges with spicy bearnaise sauce
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 large sweet potato, cut into wedges; ½ tsp polenta (optional); ½ tsp dried thyme; Vegetable oil to drizzle and fry; 2 x 200g rump steaks, at room temperature; 100g bearnaise sauce (available at Waitrose); 1 tsp sriracha; 2 medium free-range eggs

By: Pollyanna Coupland
Food producer, delicious.

Published: 21 Jun 23
Updated: 18 Mar 24

Steak, egg and sweet potato wedges with spicy bearnaise sauce

It’s hard to beat steak, egg and chips when you’re after a treat that’s quick to cook. Mix things up a bit with sweet potato and our sriracha bearnaise, which – if we say so ourselves – is pretty darn incredible. Got an air fryer? See our FAQs on this page for how to make.

Planning a date night? Discover over 50 recipes for a romantic night in, including steak recipes galore!

Easy
July 2023

Test kitchen approved

2
Hands-on time 30 min

Planning a date night? Discover over 50 recipes for a romantic night in, including steak recipes galore!

Nutrition: per serving

Calories: 674kcals
Fat: 28g (11g saturated)
Protein: 54g
Carbohydrates: 48g (25g sugars)
Fibre: 5.4g
Salt: 1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 large sweet potato, cut into wedges
½ tsp polenta (optional)
½ tsp dried thyme
Vegetable oil to drizzle and fry
2 x 200g rump steaks, at room temperature
100g bearnaise sauce (available at Waitrose)
1 tsp sriracha
2 medium free-range eggs

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C fan/gas 7. Scrub the sweet potato, then slice into chunky wedges and put in a bowl. Sprinkle over the polenta, dried thyme and 1 tsp oil, then toss really well to coat evenly – this is important to ensure the crispiest wedges. Spread out on a tray (they shouldn’t be touching) and cook in the oven for 25 minutes, turning halfway.
To cook the steaks, season heavily with salt and pepper, then place a large, heavy frying pan over a high heat. Once smoking hot, add a dash of oil, then the steaks and cook for 2-3 minutes on each side, depending on the thickness of the steaks. Transfer to a plate and leave to rest in a warm place (or under foil) for 4 minutes before slicing.
While the steaks rest, gently heat the bearnaise sauce with the sriracha stirred through it. Using the same pan the steaks were cooked in, add a dash more oil and carefully crack the eggs in. Fry until cooked to your liking.

Recipe from July 2023 Issue

Nutrition

Nutrition: per serving

Calories: 674kcals
Fat: 28g (11g saturated)
Protein: 54g
Carbohydrates: 48g (25g sugars)
Fibre: 5.4g
Salt: 1g

FAQs

Can I make this recipe in an air fryer?
You can, here's how. Cook wedges at 180C for 6 minutes, then turn them. Then, turn up the heat to 200C and add the steak. Cook for another 6 minutes, flipping the steak halfway through.

delicious. tips

A light dusting of polenta helps crisp up sweet potato when it’s in the oven. It’s not essential but it’s a good trick if your wedges tend to come out limp and a bit drab.

Next time: You can always add some seasonal greens on the side; just wilt them lightly after frying the eggs in the same pan.