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
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
High Protein
High Fibre
Dairy Free
Ingredients
Beef
2 x 200g Quality Mark rump steaks
Vegetable sauce
1 onion
finely chopped
1 leek
finely sliced
1 red capsicum
chopped
1 carrot
grated
1 courgette
grated
400g chopped tomatoes
300ml vegetable stock
Potato wedges
4 large floury potatoes
i
3/4 cup olive oil
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.
Start Timer
4
Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.
Start Timer
5
Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender.
Start Timer
6
Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces.
7
Set aside to reheat when ready to use.
Nutrition Information per Serving (796g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
3213 kJ (768 kcal)
Protein
31.7g
Total Fat
50.9g
Saturated Fat
9.5g
Carbs
41.5g
Sugars
12.7g
Sodium
316mg
Iron*
6.7mg
* Percentage of recommended daily intake (Aust/NZ)
