Miso Steak With Sweet Potato Wedges + Chipotle Steak And Cheese Quesidillas | Too Good To Share

To coincide with his book Too Good To Share, Sam Stern is back in the kitchen cooking up a storm! He shows you how to make miso steak with sweet potato wedges and with the leftovers some tasty chipotle steak and cheese quesadillas...enjoy guys!
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INGREDIENTS:
250 g Rump Steak
2 tsp Brown Miso Paste
2 tsp Rice Wine
2 tsp Lemon Juice
1 Large Garlic Clove
Olive Oil
1 Large Sweet Potato
1-2 tsp Chilli Flakes
Salt and Pepper
100 g Leftover Cooked Rump Steak
2-3 tsp Chipotle Paste
2 Tortillas
3 tbsp Refried Beans
50 g Mature Cheddar Cheese
Fresh Corriader
Guacamole
Sour Cream
STEP 1: FOR THE MISO STEAK
Preheat 180C/350F. Trim and Fatt of the steak and cut it across the grain into 1/4cm Thick slices. Combine the miso paste, rice wine, lemon juice, garlic and a drizzle of olive oil. Add the steak, mix and leave to marinate while you prepare the rest of the ingredients.
STEP 2:
Wash the sweet potato and cut into wedges. Coat in olive Oil and season with the chilli flakes and a good amount of salt and pepper. Place on a baking tray and roast in the preheated over, turning once, for 20-30 minutes or until golden brown.
STEP 3:
When the wedges are nearly ready, stick a griddle pan over a high heat. Add the steak in batches. Cook for 20 seconds each side. Remove from the pan and allow to rest warm place.
STEP 4:
Serve Pile three fifths of steak high in the middle on a plate and surround with wonderful wedges. Add a few green leaves, if you wish. Allow the rest of the steak to cool, then cover and refrigerate.
STEP 5: FOR THE QUESADILLAS
Combine the leftover steak in a bowl, with chipotle paste, allow to sit for a few minutes, while prep the rest of the ingredients.
STEP 6:
Take 1 Tortilla and spread over the refried beans. Spread out the steak over the beans and cover in grated cheddar and torn coriander. Place the other tortilla on top.
STEP 7:
Heat a frying pan over a medium heat. When Hot, place quesadilla in the pan and cook for 1-2 minutes each side until golden and crisp and the filling is hot. Remove and cut into slices. Serve with Guacamole and salsa.
Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B
Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B
Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B

[@ChefRafi]

I want the steak! Very creative recipes. Thanks for sharing.

[@ScoffTV]

+Kid Chef Sam has amazing ideas, they are soo brilliant.

[@EZGlutenFree]

Both dishes look amazing.

[@ScoffTV]

Thanks! Glad you like them. They tasted yummy too : )

[@chocolatemilkshakes9419]

THIS LOOKS FAB! Quesadilla *

[@Heghineh1]

Looks really delicious , where can I get your book?

[@ScoffTV]

+heghineh www.amazon.co.uk/Too-Good-Share-Sam-Stern/dp/1849495831 Here is the link to his book, its fantastic.

[@giangargo669]

Are you seriously wasting a good steak like that? if you have to marinade it so heavily just use a cheap cut and most of all, how can you even call baked potatoes and marinad meat a recipe if you're using a bought marinade? thank god you put a bunch of undressed salad next to it, on a chopping board(?), must've took a while to cook that uh?