Wednesday, 28 August 2013

Rosemary steak, roast potatoes and onion gravy

Serves 2


2 sirloin steaks, all visible fat removed
2 garlic cloves, finely chopped
A hand full of fresh rosemary, finely chopped
Salt and pepper

For the potatoes:
4 small-medium red potatoes, scrubbed
Fry light
4 bay leaves

For the gravy:
2 onions, halved and thickly sliced
100ml beef stock
1 level tsp gravy granules
1 tbsp balsamic vinegar

To serve:
Superfree vegetables - I like to serve it with carrots and cabbage

Pre-heat your oven to 200°C/fan 180°C/gas 6

Place the steaks in a shallow bowl and sprinkle over garlic and rosemary. Season with pepper then cover and set aside.

For the potatoes, cut thin and even slices into each potato, leaving about 1cm uncut at the bottom.
Put the potatoes on a baking tray and spray with fry light. Tuck a bay leaf into each potato and season with salt and pepper. Bake for 40-45 minutes or until cooked through.

For the gravy, spray a pan with fry light and place over a medium heat. Add the onions, cover and cook for 15-20 minutes, stirring occasionally until soft.
Add the stock, bring to the boil then add the gravy granules. Stir and cook for 3-4 minutes or until thickened. Remove from the heat and stir in the balsamic vinegar and keep warm.

When the potatoes are nearly ready, place a frying pan over a high heat, spray with fry light and cook each steak for 2-3 minutes on each side or until done to your liking.

Serve with the potatoes, vegetables and gravy.

Syns per serving on Extra Easy - 0.5

This recipe is taken from October 2012 issue of Slimming World magazine, page 75.

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