A low calorie, gluten-free warm salad of porterhouse steak, baby Brussels sprouts and potato.
Ingredients
- 1 bunch baby carrots, trimmed, peeled
- 500g baby potatoes, halved
- 1 red onion, halved, cut into thin wedges
- 2 1/2 tablespoons extra virgin olive oil
- 250g baby brussels sprouts, halved
- 2 (about 500g) beef porterhouse steaks, fat trimmed
- 75g Primo Bacon Shortcut Rindless, finely chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Baby herbs, to serve
Method
- Step 1Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place carrot, potato and onion on 1 tray. Drizzle with 1 tbs of the oil. Season. Toss to coat. Roast, turning halfway through cooking time, for 35 minutes or until tender. Place sprouts on remaining tray. Drizzle with 2 tsp of the oil. Season. Toss to combine. Roast, turning halfway through cooking time, for 20 minutes or until golden.
- Step 2Meanwhile, heat a frying pan over medium-high heat. Pour 1 tsp of the oil over the steak. Season. Cook, turning, for 3-4 minutes for medium or until cooked to your liking. Rest for 3 minutes. Heat remaining oil in pan over low heat. Cook bacon, stirring, for 2 minutes or until golden. Remove from heat. Stir in combined vinegar and mustard. Season with pepper.
- Step 3Thinly slice steak. Combine the steak, carrot mixture and brussels sprouts in a large bowl. Divide among plates. Drizzle with bacon dressing and sprinkle with herbs.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1750 kj
Energy
17g
Fat Total
5g
Saturated Fat
6g
Fibre
43g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
Replace the sprouts with 250g whole button mushrooms, and roast for 15 minutes or until golden and tender.
Related Video
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
0