Bring a large saucepan of salted water to the boil. Put in the sweet potatoes wedges and par boil for 8 minutes then drain, pat dry with a clean dry cloth, and place back in the empty pan. Now, drizzle the olive oil over the wedges, place the lid on the pan and shake vigorously for a couple of seconds to ensure the wedges are fully coated with oil and the edges are slightly roughed up. Tip the wedges onto a baking sheet and place in a preheated oven (200°C, Gas Mark 6) for 20–30 minutes until golden and crispy.
Meanwhile, rub the steaks with the garlic clove on both sides and season well with salt and pepper. Place the steaks under a preheated grill for 8–10 minutes, turning once. Divide the Stilton into equal quarters and crumble over the top of the steaks a couple of minutes before removing them from the grill. Remove the wedges from the oven, sprinkle with a little sea salt and oregano then divide the potatoes between four pre-warmed plates. Add the Stilton steaks, garnish with a sprig of oregano on top of each steak and serve immediately.
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