Devilled steak with roasted veges

Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

600g kumarasweet-potatoX, peeled, cut in 1cm slices

450g parsnips, peeled, cut in quarters

200g button mushrooms, halved

spray oil

4 x 150g sirloin steaks, trimmed

2 teaspoons curry powder

¼ cup (70g) fruit chutney

1 tablespoon brown sugarlight brown cane sugarX

1 tablespoon Worcestershire sauce

4 cups cooked spinach, to serve

Instructions

Stay Awake

1 Preheat oven to 220°C. Line a baking tray with baking paper. Steam kumara and parsnips until tender. Place on prepared baking tray with mushrooms and spray with oil. Bake for 20 minutes or until edges are crispy.

2 Meanwhile, place a large frying pan over a high heat. Spray steaks with oil and cook each side for 3 minutes until browned.

3 Combine curry powder, chutney, sugar, Worcestershire sauce and 2 tablespoons water in a bowl. Add to pan. Bring to the boil and simmer over a low heat for 4–5 minutes or until steaks are cooked to medium. Serve steaks, topped with sauce, with roasted veges and steamed spinach.

Variations

Make it gluten free: Use gluten-free varieties of curry powder, chutney and Worcestershire sauce.
Replace steak with chicken or pork.
Use mango chutney.
Roast other types of root veges such as swedes, turnips or squash.

Nutrition Info (per serve)

Calories 526 cal

Kilojoules 2200 kJ

Protein 40 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 25 g

Dietary fibre 10 g

Sodium 270 mg

Calcium 150 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.