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Steak & roast vegetables with sundried tomato dressing

Steak & roast vegetables with sundried tomato dressing

A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Get your 5-a-day the easy way with this vegetable and vitamin C packed dish

Nutrition: per serving (including the fruit salad)
HighlightNutrientUnit
kcal906
fat31g
saturates10g
carbs118g
sugars85g
fibre21g
protein45g
low insalt1.4g
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Ingredients

  • 2 medium sweet potatoes , peeled and cut into chunks
  • 2 red peppers , deseeded and cut into chunks
  • 2 tbsp olive oil
  • 200g fine green beans
  • 2 garlic cloves , thinly sliced
  • 4 sundried tomatoes , finely chopped
  • squeeze lemon juice
  • 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

Method

  • 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.

  • STEP 2

    Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.

  • 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.

  • STEP 4

    Season well. Serve the steak with the roasted vegetables and the dressing spooned over.

  • 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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Overall rating

A star rating of 4.2 out of 5.7 ratings
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