Steak & roast vegetables with sundried tomato dressing
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 red peppers, deseeded and cut into chunks
- 2 tbsp olive oil
- 200g fine green beans
- 2 garlic cloves, thinly sliced
- 4 sundried tomatoes, finely chopped
- squeeze lemon juice
- 2 sirloin steaks, about 175g/6oz each
- 1 mango
- 1 papaya
- half a small pineapple
- 2 kiwi fruit
- 2 passion fruits
- juice of 2-3 limes
- 1 tbsp sugar
- mint
- small knob of root ginger
Method
-
Heat oven to 200C/fan 180C/gas 6. Place
the potatoes and peppers in a roasting tray,
drizzle over 1 tbsp oil, then roast for 20 mins
or until the edges are charred. Add the beans
and garlic, stir, then cook for another 10 mins.
-
Meanwhile, mix together the sundried
tomatoes, lemon juice and ½ tbsp olive oil.
-
Heat the rest of the oil, season the steaks,
then pan-fry for 2 mins on one side. Turn over
and cook for 1-2 mins for rare or medium.
-
Season well. Serve the steak with the roasted
vegetables and the dressing spooned over.
-
For the fruit salad: Cube the flesh of the mango, papaya and
pineapple. Place in a bowl, then
add peeled and sliced kiwi fruit and the
pulp from the passion fruit. Combine the
lime juice, sugar, finely
chopped mint and a small knob of grated
root ginger. Stir into the fruit and serve.
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