Weight Watcher Griddled beef with vegetables
SERVES: 4
Calories/serving: 249
WW points per serving: 5
Fat: 6.6g
PREPARATION TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
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- 4 lean pieces steak, rump or sirloin
- 2 red onions, cut into wedges
- 2 garlic cloves, crushed
- 1 red pepper, seeded and diced
- 2 courgettes, diced
- 1 aubergine, diced
- 1 x400g can chopped tomatoes
- 1 tbsp chopped fresh herbs (thyme, oregano, basil)
- salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, Gas Mark 6.
2 Trim any fat from the meat and discard. Season the steaks with salt and black pepper.
3 Preheat a non-stick frying pan or wok. Add the beef to the hot pan and seal very quickly on both sides. Transfer to a baking tray and place in the oven for 8-10 minutes to continue cooking.
4 Return the pan to the heat, add the onions and garlic and dry-fry for 2-3 minutes until they start to colour. Add the red pepper, courgettes and aubergine, season with salt and pepper and cook quickly, moving the vegetables around the pan with a wooden spoon. Add the tomatoes and herbs to the pan, stir well and simmer gently.
5 Remove the beef from the oven and allow to rest for 5 minutes.
6 Spoon the vegetables into a warm serving dish. Carve the beef into slices and arrange on top.
