Steak and Wedges with Homemade Vegetable Sauce
Simple Steak Dinner Recipe the Family will Love
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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2 x 200g Quality Mark rump steaks
1 red capsicum
400g chopped tomatoes
300ml vegetable stock
4 large floury potatoes
3/4 cup olive oil
1 Tbsp paprika
To Make Sauce
To Make Wedges
To Grill Steak
Preheat the oven to 190°C.
Place a dash of oil in a heavy-based saucepan and add the onion and leek.
Cover and cook over a low heat until soft, but not coloured, about 10 minutes.
Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.
Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.
Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.
Set aside to reheat when ready to use.
Nutrition Information per Serving (526g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1798 kJ (429 kcal)
* Percentage of recommended daily intake (Aust/NZ)