Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from the fridge to bring them up to room temperature.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, zest and halve the lime.

In a small bowl, combine the miso, sriracha, honey and half the lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Put the steaks on a plate and season with salt and pepper on both sides. Pour a third of the miso mixture over the steaks and use your hands to rub the flavouring all over. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Trim and thinly slice the radishes.

Put the radishes in another small bowl with the remaining lime juice, sugar for the pickle (see pantry for amount) and a pinch of salt. Stir to coat, then set aside to pickle.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. 

Once cooked, transfer to a plate. IMPORTANT: The steak is safe to eat when browned on the outside.

Spread the remaining miso glaze over both sides of the cooked steaks, then cover with foil and allow to rest for a couple of mins.

While the steaks rest, add a drizzle of olive oil to the radishes and mix together. Add the pea shoots and toss to coat.

When everything's ready, slice the steaks widthways and transfer to your plates. Spoon over any remaining miso glaze from the plate.

Serve the sweet potato chips and radish salad alongside.

Enjoy!