Steak with horseradish cream, baked potato and greens

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 1

Time to make: 30 mins

Ingredients

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1 potato, scrubbed
1 teaspoon reduced-fat sour cream
3 teaspoons plain low-fat yoghurt
1 teaspoon horseradish sauce
spray oil
1 (about 130g) scotch fillet steak
½ cup broccoli florets, chopped
¾ cup green beans, trimmed
1 cup spinach leaves, roughly chopped
1 teaspoon sliced almonds
1 teaspoon extra virgin olive oil
ground black pepper to taste
almonds, to garnish

Instructions

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1 Preheat oven to 200°C. Cut a cross in the top of the potato. Microwave on high for 6-7 minutes, until softened. Place on a tray in the oven for about 15 minutes, until browned and skin is crisp.

2 Combine sour cream, yoghurt and horseradish in a bowl. Set aside.

3 Heat a heavy-based pan over a high heat and spray with oil. Add steak and cook until done to your liking — 3-4 minutes for medium rare.

4 While steaks are cooking, steam or microwave broccoli and beans until tender. Add spinach leaves in the last 30 seconds and cook until just wilted. Mix veges with olive oil and season with pepper. Garnish with almonds.

5 Serve steak with potato and greens, with horseradish cream on the side.

Variations

Make it gluten free: Check sour cream and horseradish sauce are gluten free.

Nutrition Info (per serve)

Calories 465 cal

Kilojoules 1950 kJ

Protein 38 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 8 g

Sodium 170 mg

Calcium 160 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.