Steak and wedges with homemade vegetable sauce

Simple steak dinner the whole family will love

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.

Rate this recipe

High Iron

High Protein

High Fibre

Beef,

Everyday,

Dinner,

Special Occasion & Entertaining

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

_3/4 cup olive oil

1 Tbsp paprika

Method

To Make Sauce

To Make Wedges

To Grill Steak

To Serve

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.

Start Timer

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

Start Timer

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

Start Timer

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 (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