Beef Steak Roast Bowl
Enjoy all the flavours of a classic roast in one easy bowl. Tender beef steak is served with roasted vegetables and baby potatoes, finished with a sweet and tangy mustard dressing for a delicious, balanced meal.
Servings: 1 person
Calories: 522kcal
Ingredients
- 100g lean sirloin steak, trimmed of all visible fat
- 1 medium carrot, peeled and cut into chunks
- 1 small red onion, peeled and cut into wedges
- 60g cauliflower, cut into small florets
- 6 small baby potatoes, cut in half or quartered
- 2 garlic cloves, peeled and crushed
- 1½ teaspoons oil
- 2 sprigs of fresh thyme or rosemary leaves
- Black pepper
For the mustard dressing:
- 1 teaspoon English mustard
- 1 teaspoon light vinegar
- ½ tablespoon runny honey
Instructions
- Preheat the oven to 200°C,180°Fan, Gas Mark 6 for 5 minutes.
- Meanwhile, place the prepared vegetables including the garlic in a small shallow roasting pan lined with baking parchment paper. Add 1 teaspoon of the oil and a sprig of fresh thyme or rosemary leaves. Toss well and roast for 15 minutes.
- 5 minutes before the vegetables are ready, heat a non-stick griddle or frying pan over moderate heat until hot. Brush the steak with the remaining oil, season with black pepper and quickly sear in the hot pan for 1-2 minutes on one side.
- Remove the roasting pan from the oven, gently toss the vegetables and position the steak on top of the vegetables.
- Return the roasting pan to the oven and roast for a further 4 minutes, (for medium) or until the steak is cooked through to your liking.
- Remove the roasting pan from the oven, cover with foil and set to one side to allow the steak to rest for 2-3 minutes.
- Prepare the mustard dressing by whisking all the ingredients in a small bowl or shaking in a small clean glass jar with a lid until combined.
- Arrange the vegetables and sliced steak in a bowl. Drizzle with the mustard dressing and garnish with remaining herbs before serving.
Nutrition
Energy: 522kcal | Fat: 16g | Saturated Fat: 5.4g | Carbs: 55g | Sugar: 26g | Fibre: 11g | Protein: 35g | Salt: 0.93g | Serving: 381g