Peel the sweet potato and cut into wedges. Wash the herbs. Strip the needles from the rosemary sprig. Roll the sage leaves between your finger and thumb to help release their essential oil.
Put 2 tablespoons of oil into a baking tin and warm it in the oven for a couple of minutes. Add the sage leaves. After another couple of minutes, toss in the sweet potato wedges and sprinkle with the rosemary needles, a little salt and a generous grinding of black pepper.
Return the tin to the oven and roast the wedges for 15-20 minutes or until lightly browned.
Meanwhile, rinse the meat under running water and pat dry with kitchen paper. Rub the steaks with the paprika and sprinkle with salt and a grinding of black pepper.
Prepare a tomato salsa. Wash the tomatoes and cut into quarters. Peel and finely chop the onion. Peel and crush the garlic. Wash, deseed and finely chop the chilli.
Mix the tomatoes, onion, garlic and chilli together in a bowl. Add 1 tablespoon of olive oil, a little sea salt and the vinegar, mix well and set aside.
To cook the steaks, put the griddle pan on a high heat and let it get very hot. Lay the steaks in the pan and press down gently with a wooden spatula.
For medium-rare meat, cook the steak for 3-4 minutes on each side. Cook for longer if you prefer your steak well done.
Serve immediately with the sweet potato wedges and the tomato salsa.