Steak on a Salt Bed

Ingredients

• 750 g coarse sea salt
• 4 lime leaves
• 800 g sweet potatoes (2 medium)
• 150 g small zucchini (1 medium)
• 200 g celery stalks (2 stalks)
• 200 g yellow bell pepper (1 pepper)
• 5 stems cilantro
• 1 tbsp Rice vinegar
• 1 tbsp Mild curry powder
• 3 tbsp classic vegetable broth
• Salt
• Pepper
• 1 tsp liquid honey
• 4 tbsp olive oil
• 550 g sirloin steak (2 steaks)

Instructions

1. 1.

   Mix salt with 4-6 tbsp water and spread on a baking sheet with lime leaves. Press the salt together and smooth the surface.

2. 2.

   Wash sweet potatoes, leave skin on, and place them on one side of the salt bed. Roast in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 45 minutes.

3. 3.

   Meanwhile, clean and dry zucchini, trim celery into small pieces, dice both vegetables finely. Quarter the bell pepper, remove seeds, wash, and dice. Wash cilantro, shake off excess water, pluck leaves, and roughly chop.

4. 4.

   Whisk vinegar with curry powder and broth. Season with salt, pepper, and honey, then stir in 3 tbsp oil. Add vegetables and cilantro, set aside.

5. 5.

   Brush steaks with remaining oil and season with pepper.

6. 6.

   Cover sweet potatoes loosely with foil.

7. 7.

   Place steaks on the free side of the salt bed. Increase oven temperature to 250 °C (220 °C fan or gas high) and cook both potatoes and steaks for another 15-18 minutes.

8. 8.

   Flip steaks halfway through cooking time.

9. 9.

   Remove steaks from oven, wrap in foil, and let rest for 5 minutes. Keep potatoes warm in the turned-off oven. Slice steaks for serving, halve potatoes, and arrange on plates with vegetable salad.