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Steak stifado with potatoes & courgettes
In our slimming-friendly version of Greek stifado stew, bavette steak and shallots are cooked in a rich, aromatic sauce with fragrant oregano and earthy cinnamon, and a subtle hint of sharpness from red wine vinegar. Served with roasted potatoes and courgettes, it’ll transport your taste buds to a taverna in no time.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 0.5 tsp ground nutmeg (use a quarter)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 500g potatoes
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
- 2 tbsp tomato purée
- ½ tsp ground cinnamon
- 200g passata (tomatoes, salt, citric acid)
- 3 shallot
- 2 bavette steaks
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 courgette
Nutritional Information
Calories: 546
Protein: 44g
Carbs: 70g
Fat: 8.1g
Ingredients
- 1000g potatoes
- 3 courgette
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 5 shallot
- 4 bavette steaks
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 4 tbsp tomato purée
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg (use a quarter)
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh flat-leaf parsley
- 160g baby spinach
Nutritional Information
Calories: 529
Protein: 43g
Carbs: 68g
Fat: 7.9g
Steak stifado with potatoes & courgettes
In our slimming-friendly version of Greek stifado stew, bavette steak and shallots are cooked in a rich, aromatic sauce with fragrant oregano and earthy cinnamon, and a subtle hint of sharpness from red wine vinegar. Served with roasted potatoes and courgettes, it’ll transport your taste buds to a taverna in no time.
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Beef
Cooking Instructions
Roast the spuds & courgettes
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into roughly 2cm cubes, and halve the courgettes lengthways, then slice into roughly ½cm-thick half-moons.
- Put the potatoes and courgettes on a large baking tray lined with baking paper (you may need 2 trays), spritz with cooking spray and lightly season to taste with salt. Sprinkle on half the oregano, mix well and roast for 25-30 mins until soft and golden.
Sizzle the steak
- Meanwhile, peel the shallots and quarter lengthways. On a separate board, trim any visible fat from the steaks, then slice into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steak for 4-5 mins, until browned all over, then transfer to a plate and set aside.
Sort that sauce
- Put the same frying pan over a medium-high heat and tip in the shallots, then fry for 2 mins. Add a splash of water and cook for 2 mins more, until the water is gone.
- Stir in the garlic paste, half the vinegar, tomato purée, cinnamon, a pinch of the nutmeg (to taste) and the remaining oregano. Cook for 1 min.
- Pour in the passata and 150ml water (200ml for 4 portions). Return the steak to the pan and simmer for 8-10 mins, until the sauce thickens and the meat is cooked through.
Add your finishing touches
- Chop the parsley. Add the spinach to the stifado and stir for 30 seconds to wilt.
- Serve the stifado with the roast potatoes, courgettes, and the chopped parsley scattered on top.