Marinated steak and chips with creamy coleslaw
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Adding in some clever flavour boosters will take this simple dish to the next level. Try this super quick, versatile marinade with any cut of meat or even as a stir-fry sauce.
Ingredients
Baby potatoes
250 g, cut into 2mm slices
Soy sauce
¼ cup(s), (60ml)
Balsamic vinegar
1 tsp
Olive oil
1 tsp
Honey
1½ tsp
Dijon mustard
2 tsp
Green shallot(s)
2 individual, finely chopped
Garlic
2 clove(s), crushed
Beef sirloin steak, raw
480 g, (4 x 150g), fat trimmed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
2 tsp
Coleslaw mix, without dressing
250 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper and lightly spray with oil.
2
To make chips, lay potato slices in a single layer on prepared tray, lightly spray with oil and season with salt and pepper. Bake for 20 minutes, turning halfway through, or until tender and crispy.
3
Meanwhile, whisk soy, vinegar, oil, 1 teaspoon honey, 1 teaspoon mustard, shallots and garlic in a large shallow dish until well combined. Add steak and turn to coat in marinade.
4
Heat a large non-stick frying pan over medium-high heat. Cook steak for 3 minutes each side, or until cooked to your liking. Transfer to large plate with any pan juices, cover loosely with foil, and rest for 5 minutes.
5
To make yoghurt dressing, whisk yoghurt, juice, remaining mustard and honey in a small bowl until combined. Place coleslaw and yoghurt dressing in a large bowl, season with salt and pepper and toss well. Serve steak with chips and coleslaw.
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