This tasty steak dish gives you a good balance of protein and carbs, plus vitamins A and C.
Ingredients
- 1 garlic clove, crushed
- 80ml (1/3 cup) balsamic vinegar
- 4 (125g each) beef porterhouse steaks, excess fat trimmed
- 500g Baby Coliban (Chat) potatoes, halved (see note)
- Olive oil spray
- 4 shallots, ends trimmed, thinly sliced diagonally
- 1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
- 40g baby rocket leaves
- Steamed broccolini, to serve
Method
- Step 1Combine the garlic and 60ml (1/4 cup) of vinegar in a glass or ceramic dish. Add steaks and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Cook the potato in a steamer over a saucepan of simmering water (make sure steamer doesn’t touch the water), covered, for 15 minutes or until tender.
- Step 3Meanwhile, heat a chargrill or non-stick frying pan over high heat. Spray with olive oil spray. Cook the steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Place the shallot, chilli and rocket in a bowl and toss to combine.
- Step 5Divide the steaks among serving plates. Top with the shallot mixture and drizzle over the remaining vinegar. Serve with the potato and broccolini.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1459 kj
Energy
17g
Fat Total
7g
Saturated Fat
3g
Fibre
31g
Protein
72mg
Cholesterol
75.58mg
Sodium
1g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use Lady Christl potatoes. Budget tip: Buy steaks in bulk and freeze in sealable plastic bags for up to 3 months.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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