Steak with baked potato, horseradish cream and greens
Nutrition per serving
| Calories | 497 kcal |
| Protein | 42.9 g |
| Carbs | 54.7 g |
| Fats | 13 g |
| Saturated Fat | 2.9 g |
| Monounsaturated Fat | 7.2 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 9.8 g |
| Fiber | 11.7 g |
| Sodium | 171 mg |
Ingredients
| Potato, flesh and skin | |
| Sour Cream (reduced fat) | |
| Plain Greek Yogurt (non fat) | |
| Horseradish | |
| Sirloin Steak | |
| Broccoli florets | |
| Beans, Green French Style | |
| Baby Spinach | |
| Olive Oil | |
| Almonds |
1. Line a baking tray with baking paper. Preheat oven to 200C (390F).
2. Use knife to cut a cross in the top of the potato. Then microwave on high setting for 6–7 minutes.
3. Put potato on baking tray and bake for about 15 minutes so appears browned and crisp.
4. Mix sour cream, yoghurt and horseradish sauce in a small bowl. Cover bowl and put to one side.
5. Add olive oil to frying pan with medium to high heat. Cook steak for 3–4 minutes for medium rare. Adjust timing for different finish.
6. At the same time steam or microwave broccoli and trimmed beans for 3 minutes. Add roughly chopped baby spinach for the last 30 seconds and cook so wilted.
7. Add olive oil to the cooked vegetables and season with pepper. Finish with almonds.
8. Plate steak and add the baked potato, steamed vegetables and the waiting horseradish cream.