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, halve the lime.

Cut the tomato into 2cm chunks.

In a medium bowl, add the tomato, a squeeze of lime juice, drizzle of olive oil and the sugar (see pantry for amount). Season with salt and pepper, then set aside.

Transfer the steaks to a plate and season with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the chips have 10 mins remaining, 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, cover with foil and allow to rest. IMPORTANT: The steak is safe to eat when browned on the outside.

Pop the (now empty) frying pan back on medium heat. 

Add the water for the sauce (see pantry for amount), sambal paste (add less if you prefer things milder), miso and honey to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir to combine, bring to the boil and simmer until reduced by half, 2-3 mins. Remove from the heat.

Stir through the butter (see pantry for amount) until melted. Add a squeeze of lime juice.

When everything's ready, add the rocket to bowl of tomatoes and toss to coat in the dressing.

Slice the steaks widthways and transfer to your plates. Spoon over the miso honey glaze.

Serve the sweet potato chips and tomato salad alongside.

Enjoy!