This “steak and chips” delivers big on benefits.
SERVES 2
Ingredients
2 large potatoes, 500g (1lb 2oz), skin-on, cut into wedges
2 tbsp olive oil
2 lean fillet steaks (140g/5oz each)
2 large ripe tomatoes, halved
2 portobello mushrooms
2 corn-on-the-cob
freshly ground black pepper
1 Preheat the oven to 220°C (425°F/Gas 7) and the grill and a non-stick tray to high. Rinse the cut potatoes well and pat dry. Toss them in a baking dish in 1 tablespoon of the oil. Bake for 30 minutes, shaking the pan midway.
2 In a large bowl, coat the steaks, tomatoes, mushrooms, and corn with the remaining oil and some black pepper. Place the corn on the preheated tray under the grill for 8 minutes. Remove the tray, turn the corn and add the steak, tomatoes, and mushrooms; return to the grill.
3 Once the steaks are done (5 minutes each side for medium), remove to rest, and pop the tray of veg back under the grill for a few more minutes. Serve the steak, grilled vegetables, and potato wedges together.
NUTRITION PER SERVING Calories 588 Total fat 22.1g Saturated fat 5.9g Carbohydrates 61.4g Dietary fibre 9.6g Sugars 7.8g Protein 39.5g Salt 0.2g