Char Grilled Fillet Steak with Spicy Shoestrings and Mustard Mayo
Ingredients
750 g potato(es), (1lb 10oz) main crop
25 g polenta, (1oz) instant or semolina
1 teaspoon paprika
1/8 teaspoon chilli powder, or to taste
5 spray low-fat cooking spray
5 oz lean beef fillet steak, 4 x 140g
4 tablespoon 0% fat Greek yogurt
1 tablespoon low-fat mayonnaise
2 level teaspoon wholegrain mustard
1 pinch salt
1/8 teaspoon pepper, freshly ground black
4 medium tomato(s), to garnish
4 sprig parsley, to garnish
Instructions
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Spray a non-stick baking sheet with low fat cooking spray.
Cut the potatoes into thin chips. Mix together the polenta or semolina, paprika and chilli powder. Toss the chips in this mixture and spread them out on the baking sheet. Spray with low fat cooking spray and season with salt and pepper. Bake for 30 minutes, turning once after 20 minutes.
Ten minutes before the chips are cooked, preheat a char grill pan or non-stick frying pan. Spray the steaks with low fat cooking spray. Char grill or dry fry them, turning once, for 6-8 minutes, or until cooked to your liking. Allow to rest for 2 minutes.
Meanwhile, mix together the yogurt, mayonnaise and mustard.
Serve the steak and chips with the mustard mayo, garnished with tomatoes and parsley.
These oven-baked chips are quite fragile, so turn them over carefully with a fish slice.
