Grilled fillet with spud roasties and sautéed veges
(at time of publication)
- 2 large, unpeeled Agria potatoes, cut in cubes
- 3 cloves garlic
- 1 tablespoon olive oil
- lean scotch or eye fillet (150g per person)
- 1 red onion, halved, sliced
- colourful seasonal vegetables such as green beans, asparagus, courgetteszucchini, summer squashX, carrots, red or yellow capsicum, mushrooms: cut in long lengths if possible
- ½ cup liquid vegetable stock
- 2 teaspoons light soy sauce
- good splash sweet chilli sauce
- freshly ground black pepper
- 1 teaspoon cornflourcornstarchX (dissolved in ¼ cup water)
- few stems fresh coriandercilantroX (including stalks)
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1 Preheat oven to 180°C. Place potatoes in a roasting dish and drizzle with a little olive oil. Roast for about 30 minutes, turning potatoes often.
2 Meanwhile, in a shallow dish place 1 clove garlic (crushed), measured oil and freshly ground black pepper (if preferred). Brush on to steaks and leave to stand at room temperature for half an hour. Grill or barbecue meat (to your liking) close to serving time. Stand steak for 5 minutes after cooking.
3 To prepare vegetables, stir-fry onion in a non-stick frying pan for 2-3 minutes. Add remaining garlic (crushed) and stir until fragrant. Add vegetables and stir-fry for 1 minute. Add stock and bring to a rolling simmer. Cook for 2 minutes then reduce heat to medium and add soy sauce, chilli sauce and pepper.
4 When vegetables are cooked (still firm after about 5 minutes), stir in cornflour mixture (to thicken) and coriander. To serve, place potatoes in the centre of warmed plates, pile on vegetables and top with steak.
Recipe supplied by Healthy Food Guide reader, Shane Cox (winemaker)
For rare steak cook each side for 2 minutes, medium-rare 3 minutes, medium-done 4 minutes, well-done 5 minutes.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 11g
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