Healthy Roast Dinner with Lean Steak and Roasted Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
