Sirloin Steak with Roasted Mediterranean Vegetables

steakSimple, healthy and delicious; this is perfect for a lazy sunday dinner or a quick (though perhaps ever so slightly indulgent?) evening meal.

It really couldn’t be easier…






Serves 2


2 Steaks of your choice, I went for Sirloin

2 Red Peppers

2 Yellow Peppers

7 Very small courgettes (probably use 2/3 normal size)

3 Small red onions

Handful of garlic cloves

Handful of fresh spinach

Olive Oil

Balsamic vinegar

Salt & pepper


1) Pre heat the oven to 160 degrees (fan assisted) or 180 degrees (conventional)

2) Prepare & chop your selected vegetables (I used peppers, onions and courgette but you could use whatever you fancy / have to hand)

3) Arrange on one or more baking trays to ensure each vegetable is well spaced and they are not piled on top of each other to allow them to bake rather than steam

3) Drizzle a teaspoon of olive oil and splash of balsamic vinegar on each tray, season with salt and pepper and pop in the oven for 20-25 minutes

4) To prepare the steak; rub a little olive oil and salt into the meat

5) Heat a heavy bottomed frying pan until it smokes slightly, then put the steak into the pan and allow some room around each.  Press down firmly on the steak to maximise the amount of contact of the meat and the pan

6) Cook meat to taste from rare to well done, only turn once.  It will be ready to turn when it no longer grips the pan

7) When steak is done set aside to rest for a few minutes, then slice

8) Place some fresh spinach onto a plate and dish up the roasted vegetables

9) Add the steak on top of the spinach to wilt it slightly and serve

10) I had this with a little light mayonnaise and the delicious steak juices, but you could have onion relish or chutney, tomato sauce or what ever you fancy

Just in case you were wondering this meal is 8 weight watchers pp plus any sauces!  Quick, easy and irresistible! Mmmmmm 🙂


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