Instructions

1. Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.  Add the sweet potato, season with salt and pepper, drizzle over 2 tablespoons of olive oil and toss to combine.  Bake for 25-30 minutes or until golden and cooked.  Set aside.
2. Heat a char grill to high heat.  Toss zucchini ribbons in 1 tablespoon olive oil and place on the grill.  Cook for 3-4 minutes (each side) or until gorgeously charred and golden.  Set aside.
3. Season steak with a little sea salt and pepper and place on the hot grill.  Cook for 3-4 minutes (each side) or until cooked to your liking.  We like our steak still blushing and beautifully tender so tend to keep the cooking time to 2-3 minutes each side.  Whilst the steak is cooking, place the dijon mustard, honey, balsamic vinegar, garlic, olive oil, a little sea salt and pepper into a large flat bowl (big enough to nestle the cooked steak into) and whisk to combine.  Place the cooked steak directly into the prepared marinade, flipping the steak a few times to ensure its covered in the gorgeous balsamic laced sauce.  Allow the steak to rest for 10 minutes or so before placing onto a wooden board and thinly slicing.
4. Meanwhile, place the yoghurt, lime zest and juice into a small bowl and stir to combine.
5. To serve, place the thinly sliced steak onto a wooden board (be sure to drizzle over a little of the resting marinade the steak has been nestled in), add the sweet potato wedges, ribbons of charred zucchini and lime spiked yoghurt.  Garnish with a handful of fresh mint leaves and enjoy family style.  Enjoy x