Char-grilled steak with crispy potato wedges
0
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Make your mouth water with these succulent steaks, served with oven-baked chips.
Ingredients
Potatoes, Raw
450 g
Calorie controlled cooking spray
8 spray(s)
Beef rump steak, lean, raw
300 g
Cherry Tomatoes
12 individual
Cucumber
¼ individual, extra large
Onion
1 small
Coriander, fresh
1 tablespoon(s)
Chilli, green or red
2 teaspoon(s)
Black pepper
1 g
Instructions
1
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2
Put the potato wedges into a roasting tin and spray with calorie-controlled cooking spray. Roast for 30-35 minutes, turning after 20 minutes.
3
Meanwhile, make the salad by mixing together the tomatoes, cucumber, onion, coriander and chilli (if using).
4
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.
5
Serve the steaks with the potato wedges and salad.
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