Skip the pub dinner and make steak and chips at home instead - healthier for your waist and your wallet
1 large carrot
2 medium beetroot
1 small sweet potato
Cooking oil spray, to grease
Sea-salt flakes and freshly ground black pepper, to season
4 x 150 g beef porterhouse steaks
2 tsp celery salt
2 tbsp wholegrain mustard to serve
1 bunch fresh Tuscan Kale sauteed, to serve
1 lemon cut into wedges to serve
- Preheat oven to 160°C. Line 3 oven trays with baking paper. Peel vegetables, then slice 3mm thick using a mandolin. Spray with cooking oil and arrange in a single layer on prepared trays. Season with salt. Cover with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until beginning to crisp but still bright in colour. Turn over and bake for a further 2 minutes, then cool on a wire rack.
- Meanwhile, using a sharp knife, scuff outside of steaks, then season with celery salt and a generous amount of pepper. Preheat a grill pan over a high heat. Spray steaks with oil, then cook, turning several times, for 8 minutes or until cooked to medium. Set aside to rest briefly. Top steaks with dollops of wholegrain mustard and serve with vegetable chips, Tuscan kale and lemon wedges on the side.