Steak and steamed vegetables is a well balanced healthy meal, served with tasty diane sauce, this meal will never fail to please.
Ingredients
- 750g chat potatoes
- 1 bunch broccolini, trimmed
- 1 carrot, cut into thick batons
- 4 (150g each) beef rump steaks
- 80g butter, chopped
- 2 teaspoons worcestershire sauce
- 1/4 cup Massel beef stock
- 1 garlic clove, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
Method
- Step 1Place potatoes in a metal steamer. Place steamer in a large saucepan of simmering water. Cook, covered, for 15 minutes or until almost tender. Add broccolini and carrot. Cook, covered, for 4 to 5 minutes or until tender.
- Step 2Meanwhile, season steaks with salt and pepper. Melt 1 tablespoon butter in a large frying pan over high heat until golden. Add steak. Cook, for 2 minutes each side for medium, or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Rest for 5 minutes.
- Step 3Add worcestershire sauce, stock and garlic to pan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes. Remove from heat. Add remaining butter. Whisk until melted and sauce has thickened slightly. Stir in parsley and chives. Serve steaks with sauce and steamed vegetables.
- Low carb
- Lower gi
Nutrition
2125 kj
Energy
23.9g
Fat Total
14g
Saturated Fat
6g
Fibre
39.7g
Protein
147mg
Cholesterol
345mg
Sodium
30.7g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Jeremy Simons, Andrew Young & Craig Wall
- Publication: Super Food Ideas
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