In the current climate I am eating more so am trying to cook meals that I can eat a lot of without doing too much damage to my waistline. Take flank steak – I love how quickly this kind of steak cooks (but remember to slice it thinly against the grain). I surrounded it with an interesting mix of vegetables – sweet potato, avocado, tomatoes and sweetcorn – to which I added a lemon vinaigrette.
Pre-heat oven to 350 degrees F.
1 medium sweet potato
1 flank/skirt steak (about 1 1/2 pounds)
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
6 oz. baby tomatoes – cut into quarters
2 cups sweetcorn
1 avocado – diced
Cook sweet potato in the oven for about 45 minutes until it is soft enough when pricked with a fork. Then cut it into little cubes.
Drizzle oil over steak and broil it for 4 – 6 minutes on each side.
While the steak is cooking, cook the sweetcorn, prepare the other vegetables, make the vinaigrette – whisk the mustard, lemon juice and oil together – and pour over the vegetables. Surround the sliced steak and serve.
1 tsp. Dijon mustard
Juice of 1/2 a lemon
2 tbsp. olive oil