STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING ...
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 17
Steps:
- 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.
- Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
- 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.
- Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
- 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.
Nutrition Facts : Calories 906 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 118 grams carbohydrates, SugarContent 85 grams sugar, FiberContent 21 grams fiber, ProteinContent 45 grams protein, SodiumContent 1.4 milligram of sodium
SKIRT STEAK WITH ROASTED ROOT VEGETABLES RECIPE | FOOD ...
Provided by Food Network Kitchen
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
- Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
- When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
- Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g
Nutrition Facts : Calories 446 calorie, FatContent 23 grams, SaturatedFatContent 6.5 grams, CholesterolContent 111 milligrams, SodiumContent 335 milligrams, CarbohydrateContent 21 grams, FiberContent 5.5 grams, ProteinContent 38 grams, SugarContent 7 grams
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