Healthy Roast Dinner with Steak and Vegetables Recipe

Introduction

This healthy roast dinner packs all the comforting flavors of a traditional roast with a lighter twist. Featuring tender fillet steak, roasted vegetables, and a simple homemade gravy, it’s an easy meal that feels special but is quick to prepare.

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

1. Step 1: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 minutes. Drain the potatoes, reserving the cooking water.
2. Step 2: Toss the potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Spread them out on a non-stick baking sheet spaced apart. Sprinkle with 1 teaspoon of thyme and season with black pepper. Roast for 30 minutes.
3. Step 3: While the vegetables roast, mix 1 teaspoon of balsamic vinegar with the grated garlic, the remaining thyme, the remaining oil, mustard powder, and plenty of black pepper. Rub this mixture over the fillet steak, place it in a shallow dish, and set aside.
4. Step 4: Mix the remaining teaspoon of balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water; set this mixture aside.
5. Step 5: After 30 minutes, turn the vegetables over and roast for a further 15 minutes until tender and lightly caramelized.
6. Step 6: Meanwhile, heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off excess, and fry for 2-3 minutes on each side until cooked to your liking. Remove the steak to a board and allow it to rest.
7. Step 7: Pour the leftover marinade into the frying pan and simmer until it thickens slightly to form a flavorful gravy.
8. Step 8: Slice the rested steak and serve it alongside the roasted vegetables with the gravy on the side.

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a sweeter flavor and extra nutrients.
• Swap the fillet steak for chicken breasts or pork tenderloin if preferred.
• Adding a handful of fresh herbs like rosemary or parsley to the vegetables before roasting adds extra aroma.
• For a vegetarian version, omit the steak and substitute vegetable stock in place of the bouillon-infused water for the gravy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. To keep the roasted vegetables crisp, reheat separately from the steak if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the vegetables and marinade in advance, but it’s best to cook the steak fresh when ready to serve for optimal flavor and texture.

What can I use if I don’t have rapeseed oil?

Vegetable oil or light olive oil will work well as a substitute for roasting the vegetables and making the marinade.

Healthy Roast Dinner with Steak and Vegetables Recipe

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★★★★★

4.9 from 146 reviews

• Author: Noah
• Total Time: 65 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A healthy and balanced roast dinner featuring lean fillet steak and a medley of roasted vegetables, flavored with thyme, balsamic vinegar, and a hint of mustard. This recipe delivers a delicious, nutritious meal with tender roasted potatoes, carrots, onions, and Brussels sprouts, complemented by quick pan-fried steak and a savory homemade gravy.

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Ingredients

Scale 1x2x3x

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

Seasonings and Oils

• 2½ tsp rapeseed oil
• 2 tsp thyme leaves
• 2 tsp balsamic vinegar
• 1 large garlic clove, finely grated
• 2 pinches of English mustard powder
• ½ tsp vegetable bouillon powder

Protein

• 170g thick, lean fillet steak

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Instructions

1. Preheat and Parboil: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the thickly sliced potatoes for 5 minutes. Drain the potatoes, reserving the cooking water for later use.
2. Prepare and Roast Vegetables: Toss the potatoes, halved carrots, quartered red onions, and trimmed Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Arrange the vegetables spaced apart on a non-stick baking sheet. Sprinkle with 1 teaspoon of thyme leaves and freshly ground black pepper. Roast in the oven for 30 minutes.
3. Marinate the Steak and Prepare Broth: While the vegetables roast, combine 1 teaspoon balsamic vinegar with grated garlic, remaining thyme, remaining ½ teaspoon oil, English mustard powder, and plenty of black pepper. Rub this mixture over the fillet steak, place it in a shallow dish, and set aside to marinate. Also mix the remaining balsamic vinegar with vegetable bouillon powder and 125ml of the reserved potato water, then set aside for later.
4. Continue Roasting Vegetables: After the initial 30 minutes of roasting, turn the vegetables over to ensure even cooking. Roast for an additional 15 minutes until they are tender and golden.
5. Fry the Steak: Heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off any excess. Fry the steak for 2-3 minutes on each side, cooking it to your preferred doneness. Remove the steak to a board and allow it to rest.
6. Make the Gravy: Pour the leftover marinade into the frying pan and simmer it gently until it thickens slightly, forming a flavorful gravy.
7. Serve: Slice the rested fillet steak and serve with the roasted vegetables alongside the homemade gravy.

Notes

• Using lean fillet steak keeps the meal healthy and low in fat.
• Parboiling the potatoes before roasting helps achieve a crispy exterior and fluffy interior.
• Resting the steak after frying ensures the juices redistribute for a tender bite.
• The vegetable bouillon powder adds depth to the homemade gravy without extra salt.
• This dish is versatile and suitable for a balanced weekday meal or a special occasion.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: British

Keywords: roast dinner, healthy roast, fillet steak recipe, roasted vegetables, low fat dinner, British roast, quick steak recipe