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Photo of Steak with carrot and potato wedges by WW

Steak with carrot and potato wedges

Total Time
1 hr
15 min
45 min
Sirloin steak served with roasted potato and carrots and a sour cream and chives dipping sauce


Extra light sour cream

2 tbs

Oil spray

2 x 3 second spray(s)


1 large, cut into wedges


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


  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.