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Steak and Wedges with Homemade Vegetable Sauce

Simple Steak Dinner Recipe the Family will Love

4

Serves

30 mins

Prep Time

30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

This recipe is perfect for a mid-week meal and we love serving it on a platter which is fun for kids and adults alike, to pick from. Our tip - make up the vegetable sauce the day before and reheat before use for a fast meal after a busy day. If you have more sauce than you need, freeze extra sauce for up to three months for another meal.

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High Iron

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Beef,

Everyday,

Dinner,

Special Occasion & Entertaining,

Ingredients

Beef

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2 x 200g Quality Mark rump steak

Vegetable sauce

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1 onion

finely chopped

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1 leek

finely sliced

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1 red capsicum

chopped

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1 carrot

grated

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1 courgette

grated

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400g can chopped tomatoes

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300ml vegetable stock

Potato wedges

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4 large floury potatoes

i

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3/4 cup olive oil

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1 tbsp paprika

Method

To Make Sauce

To Make Wedges

To Grill Steak

To Serve

1

Preheat the oven to 190°C.

2

Place a dash of oil in a heavy-based saucepan and add the onion and leek.

3

Cover and cook over a low heat until soft, but not coloured, about 10 minutes.

4

Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.

5

Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.

6

Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.

7

Set aside to reheat when ready to use.

More info

Nutrition Information per Serving (526g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1798 (429)kJ

Protein

27.9g

Total Fat

21.3g

Saturated Fat

4.4g

Carbs

29.1g

Sugars

10.7g

Sodium

416mg

Iron*

4.9mg

* Percentage of recommended daily intake (Aust/NZ)

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