Proof that cooking a delicious steak dinner doesn’t require a lot of ingredients.
Ingredients
- 1kg sweet potatoes (kumara), peeled, halved lengthways, cut into wedges
- 1 1/2 tablespoons olive oil
- 4 (about 125g each) beef scotch fillet steaks
- 2 garlic cloves, crushed
- 2 bunches English spinach, ends trimmed, washed
Method
- Step 1Preheat oven to 210C. Line 2 baking trays with non-stick baking paper. Combine the sweet potato and half the oil in a bowl. Season with salt and pepper. Spread over the lined trays. Bake, turning once, for 25 minutes or until tender.
- Step 2Meanwhile, heat half the remaining oil in a non-stick frying pan over medium-high heat. Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 3 minutes to rest.
- Step 3Heat the remaining oil in the pan over medium-high heat. Add the garlic. Cook, stirring, for 10 seconds. Add the spinach. Cook, tossing, for 2-3 minutes or until the spinach wilts. Season with salt and pepper.
- Step 4Divide spinach mixture and steaks among serving plates. Serve with wedges.
- Low carb
- Low sodium
- Lower gi
Nutrition
2194 kj
Energy
23g
Fat Total
8g
Saturated Fat
8g
Fibre
37g
Protein
72mg
Cholesterol
227.82mg
Sodium
14g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save at the checkout, swap the steaks for 4 chicken breast schnitzels.
- Author: Alison Roberts
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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