Steak and Wedges with Homemade Vegetable Sauce
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.
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IngredientsBeef
Vegetable Sauce
Potato wedges
|
Method |
Energy kJ (kcal) | 1798 (429) |
Protein (g) | 27.9 |
Fat (g) | 21.3 |
Saturated (g)
|
4.4 |
Carbohydrate (g) | 29.1 |
Sugars (g)
|
10.7 |
Sodium (mg) | 416 |
Iron (mg) | 4.9 |
Zinc (mg) | 5.2 |
Vitamin B12 (ug) | 2.2 |
Vitamin D (ug) | N/A |
Selenium (ug) | 3.5 |
Vegetable Sauce
Place a dash of oil in a heavy-based saucepan and add the onion and leek. Cover and cook over a low heat until soft, but not coloured, about 10 minutes. Add the red pepper, carrot and courgette, cover and cook for a further 2-3 minutes.
Pour in the tomatoes and vegetable stock and cook for 20 minutes until all the vegetables are tender. Using a stick blender, blend until nearly smooth, leaving behind a few chunky pieces. Set aside to reheat when ready to use.
Potato wedges
Peel or scrub the potatoes and cut lengthwise into chunky, but even sized wedges, 6-8 cm long and 3-4 cm thick.
Blanch the wedges for 5 minutes in lightly salted boiling water. Drain and quickly dry off over the heat. Place in a shallow roasting dish and pour over the oil, toss well to coat each wedge of potato. Sprinkle over paprika. Place in the oven and roast for 25-30 minutes, turning once during cooking until golden and cooked through.
Beef
Rub the steaks with a dash of oil and season. Heat a barbecue grill until hot (or heat a large frying pan over a high heat). Place steaks on the grill for 3-4 minutes, then turn over and cook for a further 3-4 minutes for medium steak. Remove from the heat and place on a warmed plate. Cover loosely with foil and leave to rest for 5 minutes. Thinly slice the rump steaks across the grain and serve with the potato wedges and some of the vegetable sauce.