Ingredients
- 1/2 cup dry red wine
- 2 teaspoons chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1 1/2 tablespoons olive oil
- 4 (125g each) beef fillet steaks
- 800g red rascal potatoes, scrubbed, cut into thin rounds
- olive oil cooking spray
- mixed salad leaves, to serve
Method
- Step 1Place wine, rosemary, garlic and 2 teaspoons oil in a shallow glass or ceramic dish. Add steaks. Turn to coat. Set aside.
- Step 2Meanwhile, place potato and remaining oil in a large bowl. Season with salt and pepper. Toss to combine.
- Step 3Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook potato for 4 to 5 minutes each side or until golden brown and tender. Transfer to a plate. Cover to keep warm. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking.
- Step 4Serve steaks with potato and salad.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1837 kj
Energy
22g
Fat Total
7g
Saturated Fat
4g
Fibre
32g
Protein
72mg
Cholesterol
78.69mg
Sodium
3g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
((( Variation: ))) Honey and herb marinade: Combine 1 tablespoon honey, 2 teaspoons dried oregano, 1 tablespoon olive oil and 1 tablespoon grated lemon rind in a glass or ceramic dish. Add steaks. Toss to coat. Continue from step 2.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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