Steak and roasted vegetable stack

Serves: 4

Time to make: 30 mins

Ingredients

4 x 150g lean beef fillets
2 large (400g) orange kumarasweet-potatoX
4 carrots
1 capsicum
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)

Instructions

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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.

Variations

Make it gluten free: Check cream cheese and sweet chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 419 cal

Kilojoules 1930 kJ

Protein 41 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 6 g

Sodium 470 mg

Calcium 130 mg

Iron 5.5 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.