Chargrilled fillet steak with roasted vegetables recipe
information
Roasted peppers, courgette and aubergine - liberally flavoured with fresh rosemary and garlic - have a mellow sweetness that marries beautifully with juicy, chargrilled fillet steak.
ingredients
4 lean fillet steaks, each about 175 g (6 oz), trimmed of visible fat
Fry Light for spraying
1 tsp Worcestershire sauce
salt and freshly ground black pepper
Fry Light for spraying
1 tsp Worcestershire sauce
salt and freshly ground black pepper
For the vegetables:
1 red pepper, halved, cored and deseeded
1 yellow pepper, halved, cored and deseeded
1 large courgette, trimmed
1 aubergine, trimmed
1 red onion, peeled
1 tbsp olive oil
2 tbsp chopped rosemary leaves
6 garlic cloves, peeled and finely chopped
1 yellow pepper, halved, cored and deseeded
1 large courgette, trimmed
1 aubergine, trimmed
1 red onion, peeled
1 tbsp olive oil
2 tbsp chopped rosemary leaves
6 garlic cloves, peeled and finely chopped
To serve:
salad leaves
lime or lemon wedges
lime or lemon wedges
method
1. First prepare the vegetables. Preheat the oven to 200°C/Gas 6. Cut the
peppers, courgette, aubergine and red onion into 1 cm (1/2 in) dice. Place in a non-stick roasting tin.
2. Sprinkle the oil, rosemary and garlic over the vegetables and toss to mix, then spread out to a single layer and season with salt and pepper. Roast in the hot oven for 12 - 15 minutes or until just soft.
3. Meanwhile, heat a ridged griddle pan over a high heat. Lightly spray the steaks with Fry Light, then rub with the Worcestershire sauce, season and place on the hot griddle pan. Cook for 2 minutes on each side for medium-rare steaks, or 3-4 minutes each side if you prefer well-done steaks.
4. To serve, place the steaks on warmed plates and spoon on the roasted vegetables. Serve with salad leaves and lime or lemon wedges.
peppers, courgette, aubergine and red onion into 1 cm (1/2 in) dice. Place in a non-stick roasting tin.
2. Sprinkle the oil, rosemary and garlic over the vegetables and toss to mix, then spread out to a single layer and season with salt and pepper. Roast in the hot oven for 12 - 15 minutes or until just soft.
3. Meanwhile, heat a ridged griddle pan over a high heat. Lightly spray the steaks with Fry Light, then rub with the Worcestershire sauce, season and place on the hot griddle pan. Cook for 2 minutes on each side for medium-rare steaks, or 3-4 minutes each side if you prefer well-done steaks.
4. To serve, place the steaks on warmed plates and spoon on the roasted vegetables. Serve with salad leaves and lime or lemon wedges.
serving amount
serves 4
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