Steak and chips with mustard mayo

Total Time
45 min
15 min
30 min
Enjoy this juicy steak and chips dinner, perfect as a mid week meal.


Potato(es), Raw

750 g

Polenta, Dry

25 g, instant or semolina


1 teaspoons, level

Chilli Powder

teaspoons, level, or to taste

Calorie controlled cooking spray

5 spray(s)

Beef fillet steak, lean, raw

560 g, 4 x 140g steaks

0% fat natural Greek yogurt

4 tablespoons

Reduced Fat Mayonnaise

1 tablespoons

Wholegrain Mustard

2 teaspoons, level


1 pinch

Black pepper

teaspoons, freshly ground


4 medium, to garnish

Parsley, fresh

4 sprig(s), fresh, to garnish


  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray a non-stick baking sheet with low fat cooking spray.
  2. Cut the potatoes into thin chips. Mix together the polenta or semolina, paprika and chilli powder. Toss the chips in this mixture and spread them out on the baking sheet. Spray with low fat cooking spray and season with salt and pepper. Bake for 30 minutes, turning once after 20 minutes.
  3. Ten minutes before the chips are cooked, preheat a char grill pan or non-stick frying pan. Spray the steaks with low fat cooking spray. Char grill or dry fry them, turning once, for 6-8 minutes, or until cooked to your liking. Allow to rest for 2 minutes.
  4. Meanwhile, mix together the yogurt, mayonnaise and mustard.
  5. Serve the steak and chips with the mustard mayo, garnished with tomatoes and parsley.


These oven-baked chips are quite fragile, so turn them over carefully with a fish slice.

Start eating better than ever!