Steak & roast vegetables with sundried tomato dressing
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.2 out of 5.7 ratingsRate
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Apple, elderflower & mint sparkle
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Ingredients
Nutrition
Units:
MetricUS
-
2 medium sweet potatoes
peeled and cut into chunks
-
2 red peppers
deseeded and cut into chunks
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2 tbsp olive oil
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200g fine green beans
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2 garlic cloves
thinly sliced
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4 sundried tomatoes
finely chopped
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squeeze lemon juice
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2 sirloin steaks
about 175g/6oz each
Exotic fruit salad
- 1 mango
- 1 papaya
- half a small pineapple
- 2 kiwi fruit
- 2 passion fruits
- juice of 2-3 limes
- 1 tbsp sugar
- mint
- small knob of root ginger
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Nutrition: per serving (including the fruit salad)
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kcal906
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fat31g
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saturates10g
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carbs118g
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sugars85g
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fibre21g
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protein45g
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salt1.4g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
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step 2
Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
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step 3
Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
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step 4
Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
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step 5
For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.
Recipe from Good Food magazine, October 2007
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A star rating of 4.2 out of 5.7 ratings
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