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Sirloin Steak with Sweet Potato Baked Egg, Balsamic Glaze and Asparagus

by Myles Hopper, Giles Humphries from Mindful Chef

The team behind Mindful Chef present their tasty, protein-packed recipe for sirloin steak paired with energising sweet potato and fresh, crunchy asparagus.

From the book

Myles Hopper, Giles Humphries


We’ve paired a succulent sirloin steak with a shaved asparagus and peppery rocket salad, drizzled with a balsamic glaze and an egg baked in a sweet potato. Sweet potatoes are slow-release carbohydrates that will leave you feeling not only fuller but also energised for longer. We boil the sweet potato first to speed up its cooking time.

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1 sweet potato
100g asparagus
100g cherry tomatoes
40g rocket
olive oil
2 eggs
2 x 170g sirloin steaks
4 tbsp balsamic vinegar
15g pine nuts
sea salt and black pepper


Preheat the oven to 200°C/gas mark 6.

Cut the sweet potato in half lengthways, then place in a saucepan and cover with boiling water. Boil for 15 minutes, then drain and leave to cool for a few minutes.

Meanwhile, using a peeler, peel the asparagus into long thin ribbons. Cut the cherry tomatoes in half. Put the asparagus, tomatoes and rocket into a bowl with ½ tablespoon of olive oil and season.

Carefully remove a few tablespoons of sweet potato from the centre of each half. Crack an egg into each hole. Sprinkle with sea salt and place the sweet potatoes on a baking tray in the oven for 15 minutes, or until the egg white is set.

Heat ½ tablespoon of oil in a frying pan. Season the steaks on both sides and place in the pan. Cook until golden brown: 2–3 minutes each side for medium rare or 4–5 minutes each side for well done. Remove the steaks from the pan and leave to rest.

Heat a saucepan on a gentle heat. Pour in the balsamic vinegar and heat for 5 minutes, until the vinegar has reduced to a syrupy consistency.

Thinly slice the steaks and serve on warm plates, alongside the asparagus salad and sweet potato eggs. Drizzle the balsamic glaze over the salad and sprinkle over the pine nuts.

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From the book: Mindful Chef

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