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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
