The sweet potatoes in this recipe make for a nice change from potato chips, and the sesame seeds make them extra crispy.
Preheat the oven to gas 7, 220°C, fan 200°C. Season the steaks with 1tbsp of the Worcestershire sauce, 1tsp garlic salt and lots of cracked black pepper. Brush with a little oil and set aside until ready to grill.
Spread the sweet potatoes on a large baking tray or two smaller ones. Toss with the remaining olive oil. Season and sprinkle with the sesame seeds, remaining garlic salt and paprika. Bake for 25-30 minutes until the potatoes are crispy.
During the last 15 minutes of the sweet potatoes cooking, heat an outdoor grill or chargill pan. Grill the steaks for 2-4 minutes on each side (2 minutes for rare, 3 minutes for medium, 4 minutes for well done) depending on the thickness of the meat. Let the steaks rest under foil for 5-8 minutes.
Mix the mayonnaise with the lemon juice, the remaining Worcestershire sauce and some black pepper. Serve with the steaks and sweet potato chips.