Steaks with Tomato and Pepper Sauce

Use lean steak such as a lean fillet or the fabulous picanha steak to re-create this low calorie recipe. We have served our with a jacket potato and a dollop of low fat yogurt as an alternative to chips.

Prep Time: 10 mins

Cook Time: 10 minutes

Serves: 4 people

Based on a 2-3cm fillet steak

To Cook Rare: 3-4 minutes on each side

To Cook Medium: 4-5 minutes on each side

To Cook Well Done: 6-7 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 4 lean fillet or picanha steaks
  • 2 teaspoons sunflower oil
  • 1-2 garlic cloves, peeled and finely chopped
  • 200g ripe tomatoes, skinned and chopped or 1 x 200g can chopped tomatoes
  • 1 yellow pepper, deseeded and finely chopped
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons capers, drained and rinsed
  • Large handful wild rocket or salad leaves, to garnish

Method

  1. Season the steaks and rub with half the oil.
  2. Heat a large non-stick griddle pan and cook the steaks according to your preference.
  3. In the same pan add the remaining oil and cook the garlic, tomatoes, pepper and thyme for 7-8 minutes until soft. Season and add the Worcestershire sauce. Spoon the sauce onto the base of four warm plates and scatter with the capers.
  4. Place the steaks on top and garnish with rocker or salad leaves. Serve with a jacket potato and a dollop of low fat yogurt.

Tips:

If using picanha steaks follow the cooking times below: For a 2cm each side Medium: 4 mins on each side Well done: 6 mins on each side