Barbecue

Peppered steaks with caramelised onions

Author: Jennie Milsom

Photographer: Joanna Wickham

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Serves: 4

Time to make: 50 mins

Ingredients

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3 medium potatoes, chopped into bite-sized pieces

3 courgettezucchiniXszucchini, summer squashX, chopped

2 large sprigs rosemary

3 tablespoons olive oil

salt and freshly ground black pepper

2 red onions, thinly sliced

1 tablespoon white wine vinegar

1 teaspoon castor sugar

4 sirloin steaks, fat trimmed

Instructions

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1 Preheat oven to 190°C. Place potatoes, courgettes and rosemary in a large baking dish and drizzle over 2 tablespoons oil. Season with salt and pepper, then roast for 40 minutes or until golden and tender.

2 Meanwhile, heat remaining 1 tablespoon olive oil in a large frying pan. Add onions and fry gently for 15-20 minutes until soft and golden. Add vinegar and sugar and fry for 5 minutes until soft and melting. Tip into a dish and keep warm.

3 Season steaks with salt and pepper, then add to the pan. Fry over high heat for 2-3 minutes on each side. Divide potato mixture among four plates and top each with a steak and a spoonful of onions.

Nutrition Info (per serve)

Calories 488 cal

Kilojoules 2040 kJ

Protein 44 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 4 g

Sodium 400 mg

Calcium 60 mg

Iron 5 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.

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