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RECIPES
| Calories | 123,68 Kcal |
| Fat | 3,58 g |
| of which saturated fat | 1,44 g |
| Carbohydrates | 15,42 g |
| of which sugar | 3,64 g |
| Proteins | 7,57 g |
| Salt | 0,13 g |
| Calories | 123,68 Kcal |
| Fat | 3,58 g |
| of which saturated fat | 1,44 g |
| Carbohydrates | 15,42 g |
| of which sugar | 3,64 g |
| Proteins | 7,57 g |
| Salt | 0,13 g |
Preheat the oven to 200ºC. Heat above and below. Peel and cut the sweet potato into thin wedges. Squeeze lemon. Bring salty water to a boil and cook corn (cleaned of any leaves) 4-5 min. Heat a frying pan with a dash of olive oil. Serve onglet with salsa verde on top and with corn and sweet potato as side. Preheat the oven to 200ºC. Heat above and below. Peel and cut the sweet potato into thin wedges. Squeeze lemon. Bring salty water to a boil and cook corn (cleaned of any leaves) 4-5 min. Heat a frying pan with a dash of olive oil. Serve onglet with salsa verde on top and with corn and sweet potato as side. Cooking step by step
The oven:
The sweet potato:
Spread them on the baking tray and add a dash of olive oil, sumac and season with salt and pepper.
Bake 15-20 min until cooked through. 
La salsa verde:
Chop parsley, garlic, and chili (without the seeds) – spicy!
Mix everything in a bowl with olive oil to taste. 
The corn:
Spread butter on the corn when serving. 
The steak:
Cook the meat on both sides to the desired point of doneness. 
Your meal:
Cooking
step by stepThe oven:
The sweet potato:
Spread them on the baking tray and add a dash of olive oil, sumac and season with salt and pepper.
Bake 15-20 min until cooked through. La salsa verde:
Chop parsley, garlic, and chili (without the seeds) – spicy!
Mix everything in a bowl with olive oil to taste. The corn:
Spread butter on the corn when serving. The steak:
Cook the meat on both sides to the desired point of doneness. Your meal:
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