Ingredients

• 300g Beefmaster Rumptail Steaks
• 20ml Olive Oil
• 10ml Smoked Salt or Regular Sea Salt
• 62.5ml Mint (chopped)
• 2 Large Sweet Potatoes
• 200ml Sunflower Oil
• 250g Hummus
• 1 Cucumber, julienned
• 1 cup Cherry Tomatoes
• 100g Sundried Tomatoes
• 6 Pitas, Toasted

Method

Rub the rumptail steak with smoked salt, pepper, olive oil and fresh mint. Set aside to marinate for a few minutes.

With a spiralizer tool, slice the sweet potatoes into curly shaped fries. Alternatively slice long julienne/ matchstick slices.

Heat the sunflower oil in a large heavy bottomed skillet over medium high heat. To check whether the oil is hot enough; drop a small piece of sweet potato into the hot oil, it should bubble immediately. Begin to fry the sweet potato until crispy and golden brown. Drain on a paper towel and keep warm.

Place a griddle pan over high heat. When piping hot, add the rumptail steak. Grill 4 minutes per side for the perfect medium-rare cut. Or alternatively to the desired degree of doneness

Set the steak aside to rest for at least 10 minutes.

Meanwhile assemble a large plate with the hummus spread out, sliced cherry tomatoes, cucumber sticks and sundried tomatoes. Top with thinly sliced rumptail steak and crispy sweet potato fries. Enjoy!