Healthy Roast Dinner with Lean Steak and Roasted Vegetables Recipe

Introduction

This healthy roast dinner is a flavorful and nourishing meal perfect for any day of the week. Featuring tender fillet steak paired with roasted vegetables and a tangy balsamic gravy, it’s easy to prepare and satisfying to eat.

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: Preheat the oven to 180C/160C fan/gas mark 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 until coated. Spread them out on a non-stick baking sheet, leaving space between the vegetables. Sprinkle with 1 teaspoon of thyme and grind over some black pepper. Roast in the oven for 30 minutes.
3. Step 3: Meanwhile, in a small bowl, mix 1 teaspoon of balsamic vinegar with the grated garlic, the remaining thyme, ½ teaspoon rapeseed oil, English mustard powder, and plenty of black pepper. Rub this mixture all over the fillet steak. Place the steak in a shallow dish and set aside to marinate.
4. Step 4: Mix the remaining 1 teaspoon of balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this aside for the gravy.
5. Step 5: After the vegetables have roasted for 30 minutes, turn them over and roast for an additional 15 minutes.
6. Step 6: While the vegetables finish roasting, heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off any excess, and fry it for 2–3 minutes on each side until cooked to your liking. Transfer the steak to a board and let it rest for a few minutes.
7. Step 7: Pour the leftover marinade into the frying pan and cook until it bubbles and thickens slightly, forming a flavorful gravy.
8. Step 8: Slice the steak and serve it alongside the roasted vegetables with the balsamic gravy on the side.

Tips & Variations

• For extra crispiness, spread the vegetables out well to avoid overcrowding the baking sheet.
• Swap the fillet steak for chicken breast or pork loin for a different protein option.
• Add a splash of lemon juice to the gravy for a brighter flavor.
• If you prefer a vegetarian version, omit the steak and serve with extra roasted vegetables or a hearty grain like quinoa.

Storage

Store any leftover roast vegetables and steak covered in the refrigerator for up to 2 days. Reheat the vegetables in the oven or microwave until piping hot. Reheat steak gently in a pan or microwave to avoid drying it out. The gravy can be stored separately and reheated on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this roast dinner?

Yes, waxy potatoes like Charlotte or new potatoes also work well, but keep in mind the cooking time may vary slightly depending on the potato size and type.

How do I know when the steak is cooked to my liking?

Cooking times vary by thickness and preference. For medium-rare, cook for about 2-3 minutes each side. Use a meat thermometer if possible: 55-57°C (130-135°F) for medium-rare.

Healthy Roast Dinner with Lean Steak and Roasted Vegetables Recipe

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★★★★★

4.5 from 65 reviews

A healthy roast dinner featuring roasted seasonal vegetables and a lean fillet steak, complemented by a flavorful garlic and thyme marinade transformed into a delicious pan gravy. This balanced meal is perfect for a wholesome, satisfying dinner with minimal oil and rich in natural flavors.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 serving 1x
• Category: Main Course
• Method: Roasting
• Cuisine: British
• Diet: Low Fat

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

Seasoning and Marinade

• 2½ tsp rapeseed oil
• 2 tsp thyme leaves, divided
• 2 tsp balsamic vinegar, divided
• 1 large garlic clove, finely grated
• 2 pinches of English mustard powder
• 2 pinches of black pepper, plus more for grinding
• ½ tsp vegetable bouillon powder

Protein

• 170g thick, lean fillet steak

Instructions

1. Preheat and parboil potatoes: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to a boil and parboil the thickly sliced potatoes for 5 minutes. Drain the potatoes but reserve the cooking water for later use.
2. Prepare and roast vegetables: Toss the parboiled potatoes, halved carrots, quartered red onions, and trimmed Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Arrange the vegetables evenly spaced on a non-stick baking sheet. Sprinkle 1 teaspoon of thyme leaves and freshly ground black pepper over them, then roast in the oven for 30 minutes.
3. Make the steak marinade: In a bowl, mix 1 teaspoon of balsamic vinegar with the grated garlic, remaining 1 teaspoon thyme, remaining ½ teaspoon rapeseed oil, English mustard powder, and plenty of black pepper. Rub this mixture thoroughly over the fillet steak. Place the steak in a shallow dish and allow it to marinate while the vegetables roast.
4. Prepare marinade liquid for gravy: Combine the leftover balsamic vinegar with vegetable bouillon powder and 125ml of the reserved potato water. Set this mixture aside to use for making gravy later.
5. Roast vegetables further: After the initial 30 minutes roasting, turn the vegetables over carefully, then roast for an additional 15 minutes until tender and caramelized.
6. Cook 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, or until cooked to your desired doneness. Transfer the steak to a cutting board and allow to rest.
7. Make the gravy: Pour the leftover marinade liquid into the frying pan used for the steak. Bring it to a gentle bubble and cook until it thickens slightly into a flavorful gravy.
8. Serve: Slice the rested fillet steak and serve alongside the roasted vegetables with the homemade gravy on the side.

Notes

• Parboiling the potatoes before roasting ensures a fluffy interior and crispy exterior.
• The reserved water from cooking the potatoes adds flavor and nutrients to the gravy.
• Resting the steak after frying lets the juices redistribute, making the meat tender and juicy.
• Using rapeseed oil keeps the dish light and heart-healthy.
• You can substitute fillet steak with another lean beef cut or a plant-based steak alternative for vegetarian adaptation.

Keywords: healthy roast dinner, roasted vegetables, fillet steak, low fat dinner, easy roast, British cuisine