25 min serves 4-6

Sweet Potato Toast with Marinated Beans and Top Sirloin

Lemon, garlic and top sirloin are the highlights of this sweet potato toast.

PREP: 15 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 1 Pre Sirloin Steak
  • 1 large sweet potato
  • ½ cup mayo
  • 1 clove garlic, grated
  • 1 lemon juiced, 1 tsp lemon zest
  • ¼ cup chopped fresh tender herbs (ie: chives, basil, cilantro)
  • 1/4 cup oil
  • 1 can cannellini beans, drained
  1. Scrub and peel the sweet potato. Using a large, sharp knife, slice the potato lengthwise into ¼-⅓ inch oval slices. Very lightly spray slices with cooking spray.
  2. For a regular toaster: place potato slices into bread slots and toast on the highest setting until slightly browned on the outside and soft on the inside. Most regular toasters will take 2-3 rounds. For a toaster oven: place potato slices directly onto the rack and toast on high approximately 10-15 minutes.
  3. Use a paper towel to dry sirloin and season with kosher salt on each side. Heat 1-2 Tbsps cooking oil in a skillet, and sear steak on each side 3-4 minutes for medium-rare.
  4. Remove from skillet and rest 5 minutes before slicing. Thinly slice steak against the grain and top each toast with 2-3 slices and other toppings below
  5. Mix mayo, grated garlic, 2 Tbsp lemon juice, 1 tsp lemon zest. Set aside.
  6. Gently stir drained beans, oil, the remainder of lemon juice, and herbs together. Set aside to marinate at least 15 minutes.
  7. Layer beans, steak slices, and microgreens onto sweet potato toast. Drizzle with lemon garlic mayo and garnish with more chopped herbs.


Sweet Potato Toast with Marinated Beans and Top Sirloin

Amount per 225g

  • 419kcal

  • 21g

  • 27g

  • 24g


Recipe developed by   Chef Sarah Beth