Steak with baked potato, horseradish cream and greens
Please log in to save or rate. Serves: 1 ()Time to make: 30 mins
Total cost: $6.85 / $6.85 per serve
(at time of publication)
- 1 medium (150g) potato
- 1 teaspoon reduced-fat sour cream
- 3 teaspoons reduced-fat Greek-style yoghurt
- 1 teaspoon horseradish sauce
- 130g lean scotch fillet steak
- 1/2 cup broccoli florets
- 3/4 cup green beans, trimmed
- 1 cup baby spinach, roughly chopped
- 1 teaspoon olive oil
- 1 teaspoon sliced almonds, to garnish
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Cut a cross in the top of the potato, and microwave on high for 6–7 minutes until just tender. Place on prepared tray and bake for about 15 minutes, or until browned and skin is crisp.
Step 2 Combine sour cream, yoghurt and horseradish sauce in a small bowl. Cover and set aside.
Step 3 Spray a heavy-based frying pan with olive oil and set over medium-high heat. Cook steak for 3–4 minutes for medium rare, or until done to your liking.
Step 4 While steak cooks, steam or microwave broccoli and beans until tender. Add baby spinach in the last 30 seconds and cook until just wilted. Mix vegetables with olive oil and season with pepper. Garnish with almonds.
Step 5 Serve steak with baked potato, steamed veg and horseradish cream on the side.
Variations
Make it gluten free: Use gluten-free sour cream and horseradish sauce.
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