Steak and wedges with homemade vegetable sauce
Simple steak dinner the whole family will love
4
Serves
30 mins
Prep Time
30 mins
Cook Time
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
2 x 200g Quality Mark rump steaks
Vegetable sauce
1 onion
finely chopped
1 leek
finely sliced
1 red capsicum
chopped
1 carrots
grated
1 courgette
grated
400g chopped tomatoes
300ml vegetable stock
Potato wedges
4 large floury potatoes
i
3/4 cup olive oil
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.
Start Timer
5
Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.
Start Timer
6
Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.
7
Set aside to reheat when ready to use.
Nutrition Information per Serving (796g)
This nutrition analysis is based on 4 serves and doesn't include the salad to serve. Note the olive oil for the wedges will be contributing to the recipe's fat content and overall energy.
Energy
3213kJ (768 kcal)
Protein
31.7g
Total Fat
50.9g
Saturated Fat
9.5g
Carbs
41.5g
Dietary Fibre
10.5g
Sodium
316mg
Iron
6.7mg
Zinc
5.2mg
Vitamin B12
1.3µg
