Steak with herb butter and chips
8 - 10
PersonalPoints™ per serving
Whip this dish up for a hearty,pub-style lunch or dinner that the whole family will enjoy.
500 g, cut into thin wedges
Trimmed beef scotch fillet
480 g, lean
2 tsp, (Mediterranean)
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper. Place the potato, in a single layer, on the prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 45 minutes or until tender and golden brown.
- Meanwhile, lightly spray a chargrill pan with oil and heat over medium-high heat. Season the steak with salt and pepper. Cook the steak for 4 minutes each side for medium or until slightly charred and cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
- Combine the butter and Mediterranean seasoning in a small bowl. Serve with the chips and steak topped with herb butter.
SERVING SUGGESTION: Four-leaf salad mix with Lebanese cucumber ribbons, fresh mint leaves and thinly sliced green shallot drizzled with lemon juice.