Method

Preheat your oven to 200°C. Using a vegetable grater peel the sweet potato til you’ve got about a cup of ‘chips’. Place on an oven tray and bake quickly til they’re golden. Meanwhile, put the onions in a flat pan and sauté with half the olive oil until translucent, then add the garlic and mushrooms. Cook a bit longer til the mushrooms are soft then splash in the wine. Let it reduce a little to make a sauce.
For the salad, place the leaves in a bowl with the lemon and rind.
Quickly pound your steak til it thins out a little. This will also tenderise it. Heat a separate pan then spray with olive oil. Place in the steak and cook for one minute on each side. To serve, pour half the sauce over each piece of steak and split the chips and salad between the two plates.