Steak with olive and caper mayo

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 (250g) potatoes, scrubbed
  
• spray oil
  
• 2 tablespoons plain low-fat yoghurt
  
• 2 tablespoons reduced-fat mayonnaise
  
• 2 teaspoons roughly chopped capers
  
• 2 tablespoons chopped pitted mixed olives
  
• 1 teaspoon zest of lemon
  
• 1 tablespoon chopped fresh parsley
  
• 3 cups rocketarugulaX or salad leaves
  
• ½ Lebanese cucumber, peeled into ribbons
  
• 1 tablespoon olive oil
  
• 2 teaspoons balsamic vinegar
  
• 2 x 150g lean beef scotch fillet steaks

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Instructions

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1. Preheat oven to 200°C. Cut a cross into tops of potatoes. Place potatoes in the microwave and cook on high for 8 minutes. Place microwaved potatoes on a baking tray. Spray lightly with oil and bake in oven for 10 minutes, until browned and skin is crisp.
2. In a small bowl combine yoghurt, mayonnaise, capers, olives, lemon zest and parsley to make mayo. Set aside. In a large bowl combine rocket and cucumber. Dress with vinaigrette made from olive oil and balsamic vinegar. Set aside.
3. Heat a heavy-based pan over a high heat (or preheat a barbecue grill). Spray steaks with oil and cook for 2 minutes each side for medium rare, or until done to your liking. Remove from pan and rest for a few minutes before slicing thickly.
4. Serve each steak with a baked potato and rocket salad, drizzled with caper and olive mayo.

Variations

Make it gluten free: Check mayonnaise is gluten free.

HFG tip

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Nutrition info (per serve)

Calories 522 cal

Kilojoules 2180 kJ

Total fat 30 g

Saturated fat 8 g

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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.

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First published: May 2017

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