Ingredients

Step by step

1. Put a non-stick baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
2. Scrub the sweet potato and cut into thin wedges. Toss with 1 tablespoon of the sesame oil, season and tip onto the hot baking tray. Roast for 20 minutes initially.
3. Meanwhile, in a small bowl, mix together the miso, soy, honey, ginger and 1½ tablespoons of water then set aside. Bring a small saucepan of salted water to the boil ready for the green beans. Rub the steak with 1 teaspoon of sesame oil and season lightly.
4. When the sweet potato wedges have had 10 minutes in the oven, heat a dry frying pan over a high heat. Add the oiled steak and cook for 1½-2 minutes on each side, or to your liking. Set aside on a warm plate to rest for 5-10 minutes, loosely covered with foil.
5. Sprinkle the sesame seeds over the sweet potatoes and return to the oven for 5 minutes until the wedges are soft and starting to caramelise at the edges. Plunge the green beans into the boiling water and cook for 4-5 minutes until just tender, then drain.
6. Return the steak pan to a medium heat, add the miso mixture and bubble gently for 2-3 minutes. Remove from the heat, return the steak to the pan and turn to coat in the miso glaze.
7. Slice the steak thinly and divide between two plates. Serve with the sweet potato wedges and green beans.
   Tip

   Use tamari in place of soy sauce and check your miso paste is gluten-free, if required.