Succulent steaks, crispy roast potatoes and lightly dressed greens – Perfect!
Ingredients
- 300g small chat potatoes (about 6), halved if large
- 1 1/2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 small garlic clove, roughly chopped
- 1/4 teaspoon dried chilli flakes
- 2 x 200g scotch fillet steaks
- 100g baby green beans, topped, blanched, refreshed in iced water
- 2 cups (40g) wild rocket
- 1 tablespoon French salad dressing
Method
- Step 1Preheat the oven to 190°C. Line a small baking dish with baking paper.
- Step 2Combine the chat potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the dried oregano and 1/2 teaspoon of sea salt flakes in the prepared dish. Place in the oven and roast for 30 minutes or until tender and crisp.
- Step 3Using a mortar and pestle, pound the garlic, chilli flakes, the remaining dried oregano and 2 teaspoons of sea salt flakes until well combined. Rub the garlic mixture all over steaks.
- Step 4Heat the remaining 1/2 tablespoon of olive oil in a large heavy-based frypan over high heat until just smoking. Add the steaks and cook for about 3 minutes each side for medium-rare or until cooked to your liking. Transfer the steaks to a warm plate, cover loosely with foil, and allow to rest for 5 minutes.
- Step 5Place the baby green beans, wild rocket and French dressing in a bowl and toss to combine.
- Step 6Serve the steaks with the potatoes and salad to the side.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2760 kj
Energy
40g
Fat Total
13g
Saturated Fat
6g
Fibre
49g
Protein
116mg
Cholesterol
249.71mg
Sodium
4g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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