Peppercorn Steak with Rainbow Vegetable Medley (Syn Free)

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I used to think healthy eating didn’t include steak. How wrong was I? This healthy steak has a wonderful kick of heat from the peppercorns and is accompanied by a a fantastically attractive roasted vegetable medley.

Serves 2

Ingredients:

2 fillet steaks, trimmed of all visible fat

0 cal cooking spray

1 tbsp mixed peppercorns, crushed

1 tbsp Worcestershire sauce

1 res pepper, deseeded and diced (I think a yellow one as well would look great too!)

1 courgette, diced

1/2 aubergine, diced

1 red onion, diced

2 tbsp dried rosemary

Method:

  1. Mix the peppercorns and Worcestershire sauce and pour over the steaks, allowing to marinate for at least 2 hours, longer is better!
  2. Preheat oven to 200ºC and line a baking tray with parchement.
  3. Arrange all the vegetable on the baking tray, spray 0 cal cooking spray over the vegetables, season and sprinkle the dried rosemary over the vegetables. Roast for 20 minutes.
  4. About 5 minutes before the vegetable are cooked, spray the steaks with 0 cal cooking spray and heat a non stick fry pan until hot. Cook the steaks to you’re liking, I prefer around 2 minutes per side for quite a bloody steak. Adjust timings to how you like you’re steaks.
  5. Allow the steaks to rest for a minute while you heap the vegetable on your plate, then top with steak. Delicous.
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