- 450 g Potato(es), Raw
- 8 spray(s) Calorie controlled cooking spray
- 300 g Beef rump steak, lean, raw
- 12 individual Cherry Tomatoes
- 1/4 individual Cucumber
- 1 small Onion(s)
- 1 tablespoons Coriander, fresh
- 2 teaspoons Chilli, Green or Red
- 1 g Black pepper
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
Put the potato wedges into a roasting tin and spray with calorie-controlled cooking spray. Roast for 30-35 minutes, turning after 20 minutes.
Meanwhile, make the salad by mixing together the tomatoes, cucumber, onion, coriander and chilli (if using).
When the potatoes are nearly done, heat a char-grill pan or the grill. Spray the steaks with calorie-controlled cooking spray. Char-grill or grill for 3-5 minutes on each side, depending on how thick they are, and how well done you like them. Allow them to rest for 3-4 minutes.
Serve the steaks with the potato wedges and salad.