Miso steak and sweet potato

350 g sweet potato

1 tbsp sesame oil

2 tbsp miso paste

1 tbsp soy

2 tbsp grated fresh ginger

1 tbsp honey

250 g sirloin steak

1 tbsp sesame seeds

200 g haricot verts

Heat up to 225 degrees Celsius. Cut the sweet potato in wedges and place in an oven tray and drizzle 1 tea spoon of sesame oil over. Cook in the oven in 20 minutes. Mix miso, soy, ginger and honey with 0,5 tbsp water. Brush the rest of the sesame oil on the meat and season with salt and pepper. When 10 minutes remains of the sweet potato cooking time fry the meat in 1-3 minutes per side in a frying pan. Place the meat on a plate and leave to rest for 5-10 minutes. Sprinkle the sesame seeds over the sweet potato and put back in the oven. Boil water in a saucepan and cook the haricot verts. Pour the miso sauce in the frying pan and heat up. Add the meat to glace the steaks. Pick up the meat and cut in slices. Serve the meat with sweet potato and haricot verts.