Chilli and fennel steak with crisp potatoes
Ingredients
Nutrition Info.(per serve)
1 medium potato, chopped
1/3 bunch (4-5) baby carrots
1 rosemary sprig
2 teaspoons honey
1 tablespoon olive oil
120g sirloin steak, trimmed
1/4 teaspoon chilli flakes, crushed
1/4 teaspoon fennel seeds, crushed
1 1/2 cups baby spinach
1 tablespoon mustard of your choice, to serve
Nutrition Info
Kilojoules 2220kJ
Calories 531cal
Protein 31g
Total fat 25g
Saturated fat 6g
Carbohydrates 40g
Sugars 19g
Dietary fibre 7g
Sodium 490mg
Calcium 90mg
Iron 5mg
Instructions
1 Bring a small saucepan of water to the boil. Add potato and cook for 5 minutes or until just tender, then drain and set aside.
2 Reduce heat to low. Add baby carrots, rosemary and honey to saucepan with 1/2 cup water; cover and cook for 5 minutes, or until carrots are just tender. Uncover pan, increase heat to medium–high and cook for 5 minutes, or until liquid evaporates and carrots are coated in honey. Cover pan to keep warm and set aside.
3 Meanwhile heat half the olive oil in a large non-stick frying pan over medium–high heat. Add reserved potato and cook 10—12 minutes, shaking occasionally, until golden.
4 Push potato to one side of pan. Sprinkle chilli flakes and fennel seeds onto steak, add to pan and cook for 3 minutes per side, or until done to your liking. Transfer steak and potato to a plate; cover.
5 Heat remaining olive oil in same frying pan. Add baby spinach and cook until just wilted; transfer to a serving plate with steak, potato and carrots. Serve steak with mustard.
Variations
Make it gluten free: Check mustard (if using) is gluten free.

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