Grilled fillet steak with roasted potato salad
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Who said steak was a weekend treat? We love it midweek, too
Ingredients
New potatoes, raw
600 g
Calorie controlled cooking spray
4 spray(s)
Red pepper
1 medium
Beef fillet steak, lean, raw
500 g
Red wine vinegar
1 tablespoon(s)
Wholegrain Mustard
2 teaspoon(s), heaped
Honey
2 teaspoon(s), level
Olive Oil
0.5 tablespoon(s)
Parsley, fresh
3 tablespoon(s)
Dill, Fresh
2 tablespoon(s)
Chives, Fresh
2 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the potatoes in a baking dish. Mist with cooking spray and season. Roast for 40 minutes or until golden and tender, adding the red pepper for the last 25 minutes. Set aside to cool.
2
Meanwhile, lightly mist the steaks with cooking spray. Heat a griddle pan over a high heat until very hot and cook steaks for 2 minutes each side (or until cooked to your liking). Cover steaks with foil and set aside to rest for 5 minutes before serving.
3
Place vinegar, mustard, honey and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.
4
Place potato, peppers, parsley, dill and chives in a large bowl. Drizzle over the dressing and toss to combine. Serve the steaks with the potato salad, garnished with parsley.
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