Steak with carrot and potato wedges
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 1 • Difficulty: Easy
Sirloin steak served with roasted potato and carrots and a sour cream and chives dipping sauce
Ingredients
Extra light sour cream
2 tbs
Oil spray
2 x 3 second spray(s)
Carrot(s)
1 large, cut into wedges
Potato(es)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Beef sirloin steak, raw
120 g, fat trimmed (Buy 150g)
Fresh chives
2 tbs, finely chopped
Mixed salad leaves
30 g
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place carrot and potato in a single layer and lightly spray with oil. Sprinkle with salt, then bake for 40–45 minutes or until golden and crisp.
2
Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add beef and cook for 4 minutes each side for medium or until cooked to your liking. Transfer steak to a serving plate. Cover with foil and allow to rest for 5 minutes before serving. 3 Combine sour cream and chives in a small bowl.
3
Combine sour cream and chives in a small bowl. Serve steak immediately with mesclun, roast vegetable wedges and sour cream chive dipping sauce on the side.
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