Grilled minute steaks with red onion compote
- 400g baby potatoes, quartered
- 175g mini baby capsicums, halved
- oil spray
- 200g cherry tomatoes
- 2 medium-sized red onions, thinly sliced
- 2 tablespoons liquid honey
- ¼ cup red wine vinegar
- 2 tablespoons sultanasgolden raisinsX
- 2 tablespoons chopped walnuts
- 8 x 75g beef schnitzels
- fresh thyme, to garnish
1 Preheat oven to 180ºC. Place potatoes and capsicums in a large baking dish and spray lightly with oil. Season with pepper and toss to coat. Cook for 35 minutes or until golden and cooked through, adding tomatoes in the last 10 minutes.
2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. To make compote, cook onions, stirring occasionally, for 15 minutes or until soft and golden. Add honey, vinegar, sultanas and walnuts. Cook, stirring, for 5 minutes or until liquid has evaporated and onions are caramelised. Remove from pan.
3 Heat same pan over a medium-high heat. Cook steaks for 1 minute on each side or until cooked to your liking. Serve with compote, vegetables and a little thyme.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 5g
Dietary fibre 4g
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