Australian_Healthy_Food_Guide_February_2017

FEBRUARY 2017 HEALTHY FOOD GUIDE 63

plus

+ garlic & chilli fl akes

+ red wine vinegar

+ olive oil

you’ll need ...

sweet potato

green beans

beef steaks

flat-leaf parsley

truss tomatoes

Barbecued steak
with chimichurri &
sweet potato chips

Serves 4 Cost per serve $6.55
Time to make 30 min
9 gluten free 9 dairy free
9 diabetes friendly

1 large (500g) sweet potato,
peeled, thinly sliced
1 x 300g punnet truss tomatoes
500g lean beef steaks, trimmed
1 bunch fl at-leaf parsley,
coarsely chopped
1 garlic clove

¼–½ teaspoon chilli fl akes,

to taste

2 tablespoons red wine vinegar

2 cups steamed green beans,

to serve

2 tablespoons olive oil

1 Preheat oven to 200°C. Line

2 large baking trays with baking

paper. Place sweet potato on one

tray, spray with olive oil and bake

for 20–25 minutes, or until chips

are crisp. Bake tomatoes on the

other tray in the fi nal 10 minutes

of cooking, or until just blistered.

2 Meanwhile, preheat a barbecue

hotplate to medium-high and

spray with olive oil. Cook steaks

for 3–4 minutes each side for

medium, or until cooked to your

liking. Transfer to a plate and

cover loosely with foil to rest.

3 To make the chimichurri, place

parsley, garlic, chilli fl akes and

vinegar in a small food processor

bowl. Blitz until fi nely chopped.

Add olive oil and mix through.

4 Slice the steak and drizzle with

chimichurri. Serve with sweet

potato chips, blistered truss

tomatoes and steamed beans.

PROTEINHIGH

1717kJ/411cal

Protein 32.7g

Total Fat 17.4g

Sat Fat 4.5g

Carbs 27.6g

Sugars 12.6g

Fibre 6.1g

Sodium 97mg

Calcium 87mg

Iron 4.8mg

PER SERVE

MONDAY