High protein steak with sweet potato chips***

 For the chips

 3 large sweet potatoes
Zero calorie spray oil
Vegetable oil

 For the steaks...

 2 x 275g/10oz sirloin steaks, removed from the fridge 15 minutes before cooking
salt and freshly ground black pepper
To serve
grilled tomatoes
mustard

Preparation method

 For the chips, peel the potatoes and cut into about 1cm/½in square chips by 7cm/3in long - the most important thing is that the chips are more or less all the same size to ensure they cook evenly. Rinse the chips in cold water to remove excess starch and dry thoroughly on kitchen towels.
Spray a frying pan with zero calorie oil.

Carefully place the chips in the hot oil and cook for about eight minutes or until just cooked.
For the steak, heat a ridged grill pan until hot. Brush the steaks with a little vegetable oil. Season on both sides with salt and freshly ground black pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks.
Turn the steaks over and repeat on the other side until they're cooked to your liking. For rare steaks, brown them on both sides as described and cook for an additional minute. For medium rare, cook for an additional 2-3 minutes or 4-5 minutes for well done - although exact cooking times will depend on the thickness of the steaks.

Remove the steaks from the pan and allow them to rest while you cook the chips a second time.
Serve the steaks and chips with grilled tomatoes and mustard on the side.