- 0:05 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Re-create delicious pub meals at home with these barbecued steaks and jacket potatoes.
Ingredients
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 4 large (150g each) sebago potatoes
- 4 (300g each) beef T-bone steaks
- 1 tablespoon olive oil
- Beetroot relish, to serve
- Green salad, to serve
Method
- Step 1Combine sour cream and horseradish in a small bowl. Cover. Refrigerate until it is required.
- Step 2Preheat oven to 220 ̊C/200 ̊C fan-forced. Using a fork, prick the potatoes all over. Place on the outside edge of microwave turntable. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Bake for 30 minutes or until the skin is crisp.
- Step 3Meanwhile, preheat the barbecue chargrill on high heat. Rub steaks with oil and season with salt and pepper. Chargrill steaks for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 4Cut a small cross in the top of each potato, being careful not to cut the whole way through. Using a tea towel, hold each potato and carefully squeeze the base gently to open top. Top steaks with beetroot relish. Serve with the green salad and potatoes topped with horseradish cream.
- High protein
- Low carb
- Lower gi
Nutrition
2841 kj
Energy
31.3g
Fat Total
14.5g
Saturated Fat
4.4g
Fibre
64.1g
Protein
183mg
Cholesterol
340mg
Sodium
32.3g
Carbs (total)
All nutrition values are per serve
Notes
Get the kids to help by mixing together the sour cream and horseradish in step 1 and pricking the potatoes all over with a fork.
- Author: Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
