Pepper sirloin with vegetable stack

Ingredients

Potato, any type, 185.4 g, 2 small, waxy types work best
Olive oil spray, 1 spray(s)
Beef sirloin steak, lean, raw, 300 g, 2x150g steaks, trimmed of fat
Eggplant, 120 g, cut into 1cm slices
Red capsicum, 1 capsicum(s), sliced into thick strips
Zucchini, 1 large, sliced on the diagonal
Mushroom, 6 mushroom(s), sliced
Sea salt, 2 g, pinch
Black pepper, ground, 1 pinch(s)
Basil, 0.5 cup(s)
Feta cheese, reduced fat, 1 serve(s) (2 cubes per serve)
Balsamic vinegar, 1 teaspoon(s)

Cooking instructions

Pre-cook the potato by microwaving it on high power for 3 minutes. Slice it into thick slices.

Sprinkle the steak with a pinch of sea salt and pepper. Lightly spray a non-stick frypan or grill with olive oil; heat to hot and add the potato, eggplant, capsicum, zucchini, mushrooms and steak. Cook for around 3–5 minutes each side or until the vegetables are tender and the steak is cooked to your liking. Once cooked, remove the steak and vegetables from the heat and rest for 3–5 minutes.

Divide the steak between two plates. Layer the vegetables on top of each other, placing a basil leaf between each layer. Crumble the feta over the vegetables and sprinkle with a few drops of balsamic vinegar.

Show nutrition information