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Steak and Wedges with Homemade Vegetable Sauce

Simple Steak Dinner Recipe the Family will Love

4

Serves

30 mins

Prep Time

30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

This recipe is perfect for a mid-week meal and we love serving it on a platter which is fun for kids and adults alike, to pick from. Our tip - make up the vegetable sauce the day before and reheat before use for a fast meal after a busy day. If you have more sauce than you need, freeze extra sauce for up to three months for another meal.

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High Iron

High Protein

High Fibre

Dairy Free

Ingredients

Beef

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2 x 200g Quality Mark rump steaks

Vegetable sauce

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1 onion

finely chopped

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1 leek

finely sliced

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1 red capsicum

chopped

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1 carrot

grated

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1 courgette

grated

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400g chopped tomatoes

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300ml vegetable stock

Potato wedges

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4 large floury potatoes

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3/4 cup olive oil

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1 Tbsp paprika

Method

To Make Sauce

To Make Wedges

To Grill Steak

To Serve

1

Preheat the oven to 190°C.

2

Place a dash of oil in a heavy-based saucepan and add the onion and leek.

3

Cover and cook over a low heat until soft, but not coloured, about 10 minutes.

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4

Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.

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5

Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.

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6

Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.

7

Set aside to reheat when ready to use.

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Nutrition Information per Serving (796g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3213 kJ (768 kcal)

Protein

31.7g

Total Fat

50.9g

Saturated Fat

9.5g

Carbs

41.5g

Sugars

12.7g

Sodium

316mg

Iron*

6.7mg

* Percentage of recommended daily intake (Aust/NZ)