Steak with roasted tomatoes, beans and cauliflower puree

Steak with roasted tomatoes, beans and cauliflower puree

(1) Rate it

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

This complete meal is a healthy, low-fat idea for the whole family.

Featured in
Beef recipes, Beef, lamb & veal recipes


  • 2 punnets (500g) cherry tomatoes
  • 3 anchovies, finely chopped
  • 2 garlic cloves, crushed
  • 1 pinch ground chilli
  • Sea salt & freshly ground pepper
  • Olive oil spray
  • 1 tablespoon chopped fresh basil
  • 1/2 (about 600g) cauliflower, cut into florets
  • 1 potato, peeled, chopped
  • 1/4 cup (60ml) cream
  • 4 (about 160g each) scotch fillet steaks
  • 150g green beans, cut into short lengths


  • Step 1
    Preheat oven to 200°C. Place the cherry tomatoes, anchovies, garlic and chilli flakes in a baking dish. Season with salt and pepper. Toss to coat and spray with oil spray. Bake for 20-25 minutes or until just collapsing. Sprinkle over the basil.
  • Step 2
    Meanwhile, cook the cauliflower and potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the cream and mash until smooth. Season with salt and pepper. Keep warm.
  • Step 3
    Heat a barbeque or chargrill pan on a medium-high heat. Lightly spray the steaks with oil and season with salt and pepper. Chargrill for 2-3 minutes each side for medium or until cooked to your liking.
  • Step 4
    Lightly spray the green beans with olive oil spray and season with salt and pepper. Chargrill for 5-6 minutes or until just tender. Serve the steaks on the mash with the beans and tomatoes.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1943 kj


  • 26g

    Fat Total

  • 12g

    Saturated Fat

  • 8g


  • 42g


  • 112mg


  • 309.79mg


  • 7g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


Zap me: Place the cauliflower and potato into a microwave safe dish with 2cm of water. Cover and cook on High/100% power for 8-10 minutes or until tender.

  • Author: Kim Meredith
  • Publication: Fresh Living



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