Get a taste of the American South with this recipe by Operation Transformation.


  • 250g sirloin OR fillet steak, cut into strips 
  • 300g potatoes, peeled and chopped into cubes
  • 1 tomato, halved and cut into lengths
  • 1 red pepper, deseeded and sliced 
  • 1 orange pepper, deseeded and sliced 
  • ½ red onion, cut into wedges
  • 2 cloves of garlic, crushed 
  • 75ml reduced sodium soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp worcestershire sauce
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • 3 tsp rapeseed oil

  • Handful coriander leaves, chopped
1 tsp chilli powder (Optional)


  1. To make the marinade mix the balsamic vinegar, worcestershire sauce, soy sauce, dried oregano, and cumin in a bowl. Mix this marinade well 
  2. Add the steak slices to the mixture and leave to marinade for 20 – 30 minutes 
  3. Preheat the oven to 180C / 160C fan / gas mark 4
  4.  Over a medium heat, add a pot of cold water and add the potato cubes. Parboil the potatoes for approximatley 5 – 10 minutes 
  5. Spread 1 teaspoon of rapeseed oil on a baking sheet and place the drained parboiled potatoes on the sheet 
  6. Drizzle 1 teaspoon rapeseed oil over potato cubes
  7. Place potato cubes in the oven and cook for 20 – 30 minutes until browned and crispy on the outside
  8. Place 1 teaspoon of rapeseed oil in a wok or pan on high heat. Add the marinated meat  to the work or pan, leaving some of the marinade behind in the bowl 
  9. Reduce the heat slightly and cook the meat until brown on the outside 
  10. Add the garlic, chopped onion and cook for 1 minute while stirring. Add the chopped peppers
  11. Add the tomato slices, chilli powder and remaining marinade to the pan and stir for several minutes 
  12. Serve the steak mixture with the cubed potatoes and garnish with coriander