Steak and roasted vegetable stack
Serves: 4
Time to make: 30 mins
Total cost: $26.80 / $6.70 per serve
(at time of publication)
Ingredients
- 4 x 150g lean beef fillets
- 2 large (400g) orange kumara
- 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
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 419cal
-
Kilojoules 1930kJ
-
Protein 41g
-
Total fat 17g
-
–Saturated fat 6g
-
Carbohydrates 35g
-
–Sugars 12g
-
Dietary fibre 6g
-
Sodium 470mg
-
Calcium 130mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
