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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.