Method

1. Preheat oven to 220°C. Line 2 baking trays with baking paper.
2. Combine the paprika, garlic, sugar, Worcestershire sauce, vinegar, 2 tbs of the oil and 1 tbs of the rosemary in a large shallow ceramic or glass dish. Season. Add the steaks and turn to coat.
3. Arrange the potato and sweet potato on the lined trays. Drizzle with the remaining oil. Sprinkle with remaining rosemary and season. Toss to coat. Roast, turning once, for 25 mins or until almost tender. Sprinkle with the parmesan and gently toss to coat. Roast for a further 5 mins or until golden and tender.
4. Meanwhile, heat a greased barbecue grill or chargrill on medium-high. Remove the steaks from the marinade, reserving the marinade. Cook the steaks on the grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
5. Place the reserved marinade in a small saucepan and bring to the boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 2 mins or until the sauce reduces slightly.
6. Divide the steaks and wedges among serving plates and drizzle the steaks with the sauce. Serve with salad leaves, aioli and lemon wedges.