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

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

These were an experiment of mine that, happily, worked out very well indeed. During my healthy eating regime, I really should detox from social media as every time I care to take a glance I see a Tweet or an Instagram post containing something utterly delicious looking that is well and truly off limits.

These prawns were as a result of seeing some gorgeous looking deep fried breaded Thai prawns online, it got me thinking, how can I create a healthier version.

The result was the below - a crumb, created by Melba toast and flavoured with chilli, garlic, coriander and plenty of salt and pepper. They worked perfectly too, soft, sweet and juicy prawns contained in a spicy, crisp coating. Winner. Served alongside some chilli and garlic fried kale and asparagus and a low calorie Sriracha dressing made with my new favourite ingredient 0% Fat Natural yoghurt, a portion of the below comes in at 486 calories.

The below serves two.

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

Here's how:

• 200g King prawns
• 1x packet (20g) Melba toasts (I use Asda)
• 1 red chilli
• 2 cloves garlic
• Bunch coriander
• Salt
• Pepper
• 4 spring onions
• Dried chilli flakes
• 5ml coconut oil
• 150g kale
• Bunch asparagus
• 1 egg
• 50g plain flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tbsp 0% Fat Natural Yoghurt (I use Yeo Valley)
• 1 tsp Sriracha sauce

Place the oven on at 180 degrees.

Firstly prepare the prawns by de-veining and placing onto a plate or bowl with some kitchen towel to absorb any excess moisture.

In the meantime place the flour into a bowl with the cayenne, paprika and a large pinch each of salt (preferably coarse sea salt but table will do) and black pepper. Stir and set aside.

Now finely chop the chilli and crush one of cloves of garlic and add to another small bowl. Chop the coriander finely and add. Now crumble in the melba toasts. Try to have a combination of textures both small and crumbly and larger pieces too - it all adds to the dish. Give a good stir and set aside.

Now crack an egg into one final bowl and quickly beat.

Now get an oven sheet or tray ready and add a layer or parchment paper.

Firstly coat each prawn into the seasoned flour, then into the egg and then toss in the crumb mix. Now place onto the oven sheet ready to be cooked. Repeat until all prawns are coated. 

Skinny Spicy Breaded King Prawns

The prawns will take ten minutes to cook so set aside for the moment while you prepare the accompaniments.

Finely slice the spring onions and remaining garlic and add to a non-stick pan with the coconut oil and half of the dried chilli flakes and place onto a medium heat.

Once the oil is warmed and starting to sizzle (but not burn), add the asparagus. Cook gently for four minutes and once the asparagus is in the pan also pop the prawns into the oven to bake.

Get a piece of tin foil ready that will easily wrap the asparagus and once the four minutes is up, remove from the pan and add the kale and the remaining dried chilli flakes for a further four minutes. Wrap the asparagus to keep it warm.

Now whilst the kale is cooking place 1 tbsp of 0% fat natural yoghurt into a small bowl with 1 tsp sriracha and stir. Taste and adjust accordingly.

Remove the prawns from the pan and plate up with the kale and asparagus. Enjoy!

Skinny Stuffed Peppers

Gemistes or Stuffed Vegetables (peppers in this case) are a mid-week favourite at our house, they are quick and easy to prepare so; perfect for our busy lifestyles.

In my quest of healthier eating and losing weight, I created this 'skinny' version using cauliflower rice instead of my usual basmati, and just a little lean steak mince for some protein and iron.

This recipe makes enough mix for x4 stuffed tomatoes or peppers but if you want to make a bigger batch of the filling, it freezes well.

Each stuffed pepper contains around 250 calories and you can serve with your choice of accompaniments – here I had a side salad, 100g sweet potato fries and 30 feta for a really lovely balanced meal.

I highly recommend also preparing your own low-calorie tzatziki to accompany the gemistes too which you can do by combining 3 tbsp 0% fat natural yoghurt, 50g cucumber (grated), one minced garlic clove and a few mint leaves - 1 tbsp is around 30 calories so it's well worth the effort for a real taste of Greece. 

Skinny Stuffed Peppers

Here's how:

• 150g lean steak mince
• 1 onion
• 1 garlic clove
• X4 peppers or beef tomatoes (for stuffing)
• 100g cauliflower
• Handful fresh mint leaves 
• 1 tsp oregano
• 1 tsp cinnamon
• 1 pepper (any colour)
• 1 large tomato

Firstly place 10ml coconut oil into a non-stick pan and place onto a gentle heat.

Now finely dice the onion, mince the garlic and place into the pan.

Now cut the rest of the vegetables (barring the cauliflower) into small cubes, of the same sort of size and set aside for the minute.

Either blitz your cauliflower in a blender or if you prefer a slightly coarser, larger texture like myself, use a box grater and simply grate it, leaving to one side.

Once the onions have softened, add the lean steak mince and season with a pinch of black pepper and salt. Use a spatula to move the meat around and prevent it from sticking together.

Once the meat has started to brown add the oregano and cinnamon and stir and then add the tomato, pepper and courgette and allow to fry for a few more minutes.

Skinny Stuffed Peppers

At this point pop the oven on to 180 degrees and prepare the tomatoes or peppers for stuffing. If using peppers, simply slice the top off, and remove the seeds, retaining the top (stalk too) for a lid. If using the tomatoes, gently slice the tops off (also retaining) and then with a sharp knife cut out all of the flesh, leaving just the shell of the tomato behind. Then add a smidge of salt to the inside of each one and turn upside down to draw out a little of the moisture and prevent it from becoming too soggy during cooking.

Back to the meat mix, by now you will be ready to add the cauliflower rice and simply fry with all of the other filling ingredients for around 2 minutes then remove the pan from the heat.

Now finely slice the mint leaves - be generous here as these leaves will give great flavour to the finished dish. Now stir through the meat and vegetable mix.

Now place the peppers or tomatoes into an oven proof dish, and spoon in the filling till each is tightly packed full. Place the lid on top of each and of mot secure, use skewers or cocktail sticks to hold in place during cooking. Now loosely cover with foil and place into the oven for forty minutes.

Skinny Stuffed Peppers

 Allow to rest for a few minutes before serving with your choice of accompaniments. Enjoy!