Who needs to head out for dinner when this steak supper for two is ready in a flash? Swap the watercress for some peas, if you prefer.
SERVES 2 – 25 minutes
– 1 large unpeeled potato.
– 3 tbsp olive oil.
– 2 large flat-cap mushrooms, stalks removed.
– 2 tomatoes.
– 2 sirloin steaks (about 140g/5oz each).
– ¼ beef stock cube.
– large handful watercress.
Step 1:Heat grill to high. Thickly slice the potato then lay the slices on a large non-stick baking sheet and brush with some of the oil. Grill for 10 minutes until browned. Flip over the potatoes, add the mushrooms and tomatoes to the sheet and brush with a little more oil, then return everything to the grill for another 10 minutes until cooked.
Step 2:Heat the remaining oil in a frying pan. Season the steaks, then sear for 1½–2 minutes on each side, depending how you like your steak cooked. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.
Note : PER SERVING 510 kcals, protein 34g, carbs 23g, fat 32g, sat fat 9g, fibre 4g, sugar 4g, salt 0.72g