I have a love-hate relationship with steak. In short, I often find it much too chewy. But a thin grilled steak served with some unbeatable flavours can be mouth watering.
Monday night menu: grilled steak with roasted sweet potatoes, sautéed mushrooms and grilled tomatoes and garlic.
As with my homemade burgers with sweet potatoes, get the oven preheated and start the sweet potatoes roasting about 30 minutes before doing anything else. When the sweet potatoes are near finished, move them to the bottom of the oven and switch to the grill setting.
The steaks require minimal preparation, though for my serving, I like to weigh 100 g worth of steak separately. The rest can be served to others or saved for a steak salad or sandwich the following day.
The tomatoes couldn’t be simpler – slice a beef tomato in half and top with a bit of garlic. These will go under the grill once the steaks have turned.
Mushrooms Рslice and saut̩ with fry light oil.
(serves 2 – one large portion, one small portion)
500 g pack of thin beef steak (weigh out 100 g for small section)
450 g sweet potatoes (large portion – 300 g, small portion 150 g)
2 large beef tomatoes (split evenly)
250 g pack of English chestnut mushrooms
Fry light oil (40 sprays)
Salt and pepper, to taste
2 cloves of garlic, bruised and chopped
Serve with a dollop of light mayonnaise for the sweet potatoes.
Calories per small serving: 396. (Leaving perhaps a few calories left over for some frozen yogurt, perhaps?)
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2 comments:
Oh i really love the idea of using roast sweet potatoes in place of chips, any other good uses of this superb veg?
Hi phylogeek - a sweet potato convert - excellent! I sometimes use it in place of mash - very good with some smoked haddock and a poached egg.
I think in winter it would be great as a creamy soup too. What do you think?
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