Outback Steak & Veggies

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Serves 2

 

Ingredients

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• 300g sirloin steak cut (2 x 150g)

• 2 cups sweet potato, chopped

• 2 tsp. olive oil

• 4 cups green beans, ends trimmed

• 2 carrots, chopped

• 1 tsp. paprika

• 1 tbsp. dried coriander

• Black pepper and Himalayan salt

 

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Method

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1. Season the sirloin steak with coriander, paprika, black pepper and salt in a bowl. Ensure both sides are covered

2. Preheat oven to 180 degrees and line a baking tray with baking paper. Add the sweet potato and carrot onto the tray and drizzle olive oil over the top. Bake in the oven for 10 minutes.

3. Remove the tray from the oven and add the green beans to the tray and place back in the oven for a further 10-15 minutes. Set aside once cooked

4. Whilst the vegetables are cooking, heat a barbeque grill and cook both steaks for a few minutes on each side or until liking

5. Divide the roasted vegetables into two meals. Dish one serving of the roasted vegetables with one sirloin steak

6. Refrigerate the remaining steak and roasted vegetables for tomorrow’s leftover