Steak and roasted vegetable stack
- 4 x 150g lean beef fillets
- 2 large (400g) orange kumarasweet-potatoX
- 4 carrots
- 1 capsicum
- 4 large mushrooms
- 4 cups baby spinach leaves
- 4 tablespoons reduced-fat cream cheese
- 4 teaspoons sweet chilli sauce, to serve
- salt and pepper
- 4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
1 Preheat oven to 200°C on fan bake. Season steak with salt and pepper and set aside. Slice kumara and carrots into thin strips (about 1 cm thick). Cut the capsicum into quarters. Lay kumara, carrot, capsicum and whole mushrooms on a tray lined with baking paper. Place in the oven to cook until golden and soft (about 20 minutes).
2 Heat a non-stick frying pan over a high heat. Cook steaks for 2-5 minutes, or until your liking. Transfer to a plate. Cover loosely and rest for 5 minutes.
3 Once vegetables are cooked, remove from the oven. Stack vegetables on top of each other. Serve with 1 tablespoon cream cheese and a dollop of sweet chilli sauce, and baby spinach dressed with vinaigrette.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Check cream cheese and sweet chilli sauce are gluten free.
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