These Skinni peppered beef steaks are made from the leanest cuts of beef and coated in delicious parsley and pepper crumb. Suitable for BBQ, grill, or even pan fried with a few sprays of oil, they are an excellent low fat, low carb, high protein option.
For this recipe, we cooked the steaks on the BBQ and served with a baked sweet potato and a creamy low-fat slaw. You could bake the potatoes in the oven, or stick them in the coals wrapped in foil. Sweet potato cooks faster than white potato so they will bake in about 45 minutes.
Heat the BBQ, grill or pan. If using a frying pan, add a few sprays of oil.
Prick the sweet potatoes with a fork and bake in a hot oven for roughly 45 minutes. You need to time it so that they can be eaten straight from the oven as they are prone to waterlogging if left too long.
To make the slaw, finely shred all the ingredients with a knife. Feel free to use a machine but preferably not a grater.
Mix in the mayonnaise and the creme fraiche. It will hold together well for a few hours but not overnight. Add the chopped chives if using.
Cook the Skinni Peppered Beef Steaks for about 2 minutes on each side, over high heat. You want to aim for just done; not overdone yet not rare.
Serve the cooked steaks with the sweet potato topped with slaw. Add salad leaf dressed with balsamic vinegar and a scattering of good salt.
2 servings
345.86
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.