Friday, 12 February 2016

Skinny Steak Night: Garlic & Bay Fillet Steak with Rocket and Balsamic Vegetables

When we usually have steak, it would be either accompanied by chips or creamy mashed potato but in order to stick to my 1200 calorie/day current diet in a bid to live healthier and shift the last stone of baby weight, I've made some tweaks so we can still enjoy our favourite dinner.

Serving with these quick-fried vegetables that are cooked in the steak marinade, and having just a handful of rocket, means this delicious meal comes in at 414 calories - not bad. You can use any cut of steak you prefer but I like fillet for making this feel more of a treat, whereas Glen prefers sirloin.

The below serves two and I'd recommend leaving the steaks to marinade for at least thirty minutes or longer if you have time.

Skinny Steak Night

Here's how:
  • 2x 200g steaks (fillet)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 4 bay leaves
  • Large pinch sea salt
  • 1/2 tsp black pepper
  • 1 red onion
  • 1 red pepper
  • 100g mushrooms
  • 1 tsp balsamic vinegar
  • 80-100g rocket (can use watercress or lamb's lettuce if you prefer) 

Firstly place the steaks in a shallow bowl then season each side of both steaks with the sea salt and black pepper - be generous here. Now peel the garlic cloves and slice half-ways, and add to the bowl with the bay leaves. Now finally, pour over the 1 tbsp olive oil. (Adding more than 1tbsp here will add lots more to your calorie and fat intake). Set aside and leave for thirty minutes.

On a chopping board cut the red pepper and red onion into equally shaped, bite-sized pieces and slice the mushrooms into thick pieces and set aside.

When ready to cook, pre-heat a griddle or grill for the steaks and a separate pan for the vegetables and wait for them to be very hot.

Place each steak into the griddle and time for 2 minutes (for rare - 3 minutes for medium-rare), in the meantime pour the excess marinade oil into the other pan and turn the heat down. Turn the steaks over after the timer tells you they have had two (or three) minutes and time for the same amount of time again.

Get a square of tinfoil ready to wrap the steak in to keep warm while resting and once the steaks are cooked to your preference, wrap and set aside to rest.

Now pop the vegetables into the warm pan and allow to quick-fry in the steak marinade. Add the balsamic and allow to soften for two minutes.

Pop the salad leaf you are using onto the plate and place the rested steak on top and then, finally, add the vegetables. Enjoy!

Rare Fillet

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