- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Throw some steak on the barbecue and serve it with potatoes and broccolini for a complete mid-week meal.
Ingredients
- 1kg Desiree potatoes, cut into 2.5cm pieces (see note)
- 1 1/2 tablespoons olive oil
- 4 (about 125g each) beef scotch fillet steaks
- 2 bunches broccolini, ends trimmed
- 1 x 165g pkt Gravox Gourmet Roast Beef with Shiraz liquid gravy
Method
- Step 1Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato and 1 tablespoon of oil in a large bowl. Season with salt and pepper. Toss to coat. Place, in a single layer, on the lined tray. Roast in oven, turning once, for 25-30 minutes or until golden.
- Step 2Meanwhile, preheat a barbecue grill or chargrill on medium-high. Brush both sides of the steaks with remaining oil and season with salt and pepper. Cook for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest.
- Step 3Place the broccolini in a steamer over a saucepan of simmering water. Cover and cook for 3-4 minutes or until bright green and tender crisp. Heat the gravy following packet directions.
- Step 4Divide the steak, potato and broccolini among serving plates. Pour the sauce over the steak to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2007 kj
Energy
23g
Fat Total
7g
Saturated Fat
8g
Fibre
36g
Protein
72mg
Cholesterol
351.43mg
Sodium
4g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
If Desiree potatoes are unavailable, use Royal Blue potatoes. Cook’s tip: Make sure the base of the steamer doesn’t touch the water in step 3. If it does, the broccolini will boil, not steam. Budget tip: Replace the beef with 2 single chicken breast fillets, halved horizontally.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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