Healthy Roast Dinner with Steak and Vegetables Recipe
Introduction
This healthy roast dinner features perfectly roasted vegetables paired with a tender fillet steak and a flavorful homemade gravy. It’s a lighter take on a classic comfort meal, packed with fresh ingredients and simple seasonings for a satisfying dinner.
Ingredients
- 285g medium potatoes, thickly sliced
- 4 small carrots (160g), halved lengthways
- 2 x 80g red onions, cut into quarters
- 170g large Brussels sprouts (about 8-10), trimmed
- 2½ tsp rapeseed oil
- 2 tsp thyme leaves
- 2 tsp balsamic vinegar
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
- 170g thick, lean fillet steak
- ½ tsp vegetable bouillon powder
Instructions
- Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Bring a large pan of water to the boil and cook the potato slices for 5 minutes. Drain them, reserving the cooking water.
- Step 2: Toss the potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil until coated. Spread them out on a non-stick baking sheet, spaced apart. Sprinkle with 1 teaspoon of thyme leaves and grind over some black pepper. Roast for 30 minutes.
- Step 3: While the vegetables start roasting, mix 1 teaspoon of balsamic vinegar with the grated garlic, the remaining thyme, remaining oil, mustard powder, and plenty of black pepper. Rub this mixture over the fillet steak. Place the steak in a shallow dish and set aside to marinate.
- Step 4: Combine the remaining 1 teaspoon of vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this mixture aside to use as a base for the gravy.
- Step 5: After 30 minutes, turn the roasting vegetables over and continue to cook for 15 more minutes.
- Step 6: Meanwhile, heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shake off any excess, and fry it for 2–3 minutes on each side or until cooked to your preferred doneness. Remove the steak from the pan and let it rest on a board.
- Step 7: Pour the leftover marinade into the frying pan and bring it to a gentle boil, bubbling until it thickens slightly to create a flavorful gravy.
- Step 8: Slice the steak and serve it alongside the roast vegetables with the warm gravy on the side.
Tips & Variations
- For a vegetarian version, replace the steak with thick slices of portobello mushrooms and use vegetable broth instead of steak marinade for the gravy.
- Feel free to swap Brussels sprouts for other seasonal vegetables like parsnips or green beans.
- Using leftover potato cooking water in the gravy adds extra flavor and helps achieve a nice consistency.
- If you prefer a stronger garlic flavor, add a second clove grated into the marinade.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the steak gently in a low oven or microwave to prevent overcooking. Rewarm the vegetables in the oven or microwave before serving, and warm the gravy separately on the stovetop.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak for this recipe?
Yes, you can substitute the fillet steak with sirloin or rump. Cooking times may vary slightly depending on thickness and cut, so adjust accordingly to your preferred doneness.
How do I know when the vegetables are perfectly roasted?
The vegetables should be tender when pierced with a fork and have a golden, slightly caramelized exterior. Turning them halfway through roasting helps ensure even cooking and color.
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Healthy Roast Dinner with Steak and Vegetables Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 serving 1x
- Diet: Low Fat
Description
A healthy and delicious roast dinner featuring thickly sliced roasted potatoes, carrots, onions, and Brussels sprouts, paired with a lean fillet steak cooked in a flavorful mustard and garlic marinade, finished with a homemade balsamic gravy. This recipe balances wholesome vegetables and lean protein for a nutritious, satisfying meal perfect for any occasion.
Ingredients
Scale
Vegetables
- 285g medium potatoes, thickly sliced
- 4 small carrots (160g), halved lengthways
- 2 x 80g red onions, cut into quarters
- 170g large Brussels sprouts (about 8-10), trimmed
For the Roast and Marinade
- 2½ tsp rapeseed oil
- 2 tsp thyme leaves
- 2 tsp balsamic vinegar
- 1 large garlic clove, finely grated
- 2 pinches of English mustard powder
Protein
- 170g thick, lean fillet steak
Other
- ½ tsp vegetable bouillon powder
Instructions
- Preheat the Oven and Parboil Potatoes: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the sliced potatoes for 5 minutes. Drain the potatoes, reserving the cooking water for later use.
- Prepare and Roast Vegetables: Toss the parboiled potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil to coat evenly. Arrange the vegetables spaced apart on a non-stick baking sheet. Sprinkle 1 teaspoon of thyme leaves over the vegetables, season with freshly ground black pepper, then roast in the oven for 30 minutes.
- Make the Steak Marinade: While the vegetables are roasting, mix 1 teaspoon of balsamic vinegar with the grated garlic, remaining thyme leaves, ½ teaspoon and the remaining rapeseed oil, plus two pinches of English mustard powder and plenty of black pepper. Rub this marinade over the fillet steak, place it in a shallow dish, and set aside to infuse flavors.
- Prepare Bouillon Mixture: Combine the remaining 1 teaspoon of balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this mixture aside for later to make a flavorful gravy.
- Finish Roasting Vegetables: After the initial 30 minutes of roasting, turn the vegetables over for even cooking and roast for an additional 15 minutes until tender and golden brown.
- Cook the Steak: Heat a small non-stick frying pan over medium-high heat. Remove the marinated steak from the dish, shaking off any excess marinade, and fry the steak for 2-3 minutes on each side to your preferred level of doneness. Once cooked, transfer the steak to a board and let it rest to retain juices.
- Make the Gravy: Pour the leftover marinade into the frying pan and simmer until it bubbles and thickens slightly, creating a rich, flavorful gravy.
- Serve: Slice the rested steak and serve alongside the roasted vegetables. Pour the thickened balsamic gravy on the side for drizzling to enhance the flavors of the dish.
Notes
- Resting the steak after frying helps keep it juicy and tender.
- Using the reserved potato water in the gravy adds extra flavor and reduces waste.
- The combination of balsamic vinegar and mustard powder creates a tangy marinade that complements the steak perfectly.
- Ensuring vegetables are spaced out on the baking sheet helps them roast evenly and become crispy.
- You can adjust cooking times slightly depending on the thickness of your steak and your preferred level of doneness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking and Frying
- Cuisine: British
Keywords: healthy roast dinner, roast vegetables, fillet steak, balsamic marinade, easy roast meal, low fat dinner
