Steak and roasted vegetable stack
Nutrition Info.(per serve)
4 x 150g lean beef fillets
2 large (400g) orange kumara
4 large mushrooms
4 cups baby spinach leaves
4 tablespoons reduced-fat cream cheese
4 teaspoons sweet chilli sauce, to serve
salt and pepper
4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
Total fat 17g
Saturated fat 6g
Dietary fibre 6g
1 Preheat oven to 200°C on fan bake. Season steak with salt and pepper and set aside. Slice kumara and carrots into thin strips (about 1 cm thick). Cut the capsicum into quarters. Lay kumara, carrot, capsicum and whole mushrooms on a tray lined with baking paper. Place in the oven to cook until golden and soft (about 20 minutes).
2 Heat a non-stick frying pan over a high heat. Cook steaks for 2-5 minutes, or until your liking. Transfer to a plate. Cover loosely and rest for 5 minutes.
3 Once vegetables are cooked, remove from the oven. Stack vegetables on top of each other. Serve with 1 tablespoon cream cheese and a dollop of sweet chilli sauce, and baby spinach dressed with vinaigrette.
Make it gluten free: Check cream cheese and sweet chilli sauce are gluten free.
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