Healthy Roast Dinner with Herb-Marinated Steak and Roasted Vegetables Recipe

Introduction

This healthy roast dinner is a flavorful and satisfying meal featuring roasted vegetables and a tender fillet steak. It’s perfect for a wholesome dinner that doesn’t compromise on taste or nutrition.

Ingredients

• 285g medium potatoes, thickly sliced
• 4 small carrots (160g), halved lengthways
• 2 x 80g red onions, cut into quarters
• 170g large Brussels sprouts (about 8-10), trimmed
• 2½ tsp rapeseed oil
• 2 tsp thyme leaves
• 2 tsp balsamic vinegar
• 1 large garlic clove, finely grated
• 2 pinches of English mustard powder
• 170g thick, lean fillet steak
• ½ tsp vegetable bouillon powder

Instructions

1. Step 1: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 minutes. Drain the potatoes, reserving the cooking water.
2. Step 2: Toss the potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Arrange them spaced apart on a non-stick baking sheet. Sprinkle with 1 teaspoon of thyme leaves and grind over some black pepper. Roast for 30 minutes.
3. Step 3: Meanwhile, mix 1 teaspoon of balsamic vinegar with the garlic, the remaining thyme, ½ teaspoon of the oil, mustard powder, and plenty of black pepper. Rub this mixture over the fillet steak, place it in a shallow dish, and set aside.
4. Step 4: Combine the remaining balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this mixture aside for later.
5. Step 5: After 30 minutes, turn the roasting vegetables over and roast for an additional 15 minutes.
6. Step 6: While the vegetables finish roasting, heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shake off any excess, and fry for 2-3 minutes on each side or until cooked to your liking. Transfer the steak to a board and let it rest.
7. Step 7: Pour the leftover marinade into the frying pan and cook until it thickens slightly, forming a flavorful gravy.
8. Step 8: Slice the rested steak and serve it alongside the roasted vegetables, with the gravy on the side.

Tips & Variations

• Use a meat thermometer to ensure the steak is cooked perfectly to your preferred doneness.
• Swap Brussels sprouts for green beans or broccoli if preferred.
• Add a sprinkle of fresh parsley or chives to the gravy for extra freshness.
• For a richer gravy, stir in a small knob of butter just before serving.

Storage

Store leftover roasted vegetables and steak in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, and warm the gravy separately before serving to maintain its consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of steak for this recipe?

Yes, you can use sirloin or ribeye, but cooking times may vary slightly depending on the thickness and fat content.

Is it necessary to marinate the steak?

While it’s not required, marinating the steak in the garlic and balsamic mixture adds great flavor and helps keep the meat tender.

Healthy Roast Dinner with Herb-Marinated Steak and Roasted Vegetables Recipe

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★★★★★

4.8 from 133 reviews

• Author: Luna
• Total Time: 1 hour 5 minutes
• Yield: 1 serving 1x
• Diet: Low Fat

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Description

A healthy roast dinner featuring thickly sliced potatoes, fresh seasonal vegetables, and a tender, lean fillet steak. Roasted vegetables are seasoned with thyme and balsamic vinegar, while the steak is marinated and pan-fried to perfection, served with a flavorful homemade gravy made from the marinade.

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Ingredients

Scale 1x2x3x

Vegetables

• 285g medium potatoes, thickly sliced
• 4 small carrots (160g), halved lengthways
• 2 x 80g red onions, cut into quarters
• 170g large Brussels sprouts (about 8-10), trimmed

For Roasting and Marinade

• 2½ tsp rapeseed oil
• 2 tsp thyme leaves, divided
• 2 tsp balsamic vinegar, divided
• 1 large garlic clove, finely grated
• 2 pinches English mustard powder
• Black pepper, to taste

Main Protein

• 170g thick, lean fillet steak

Additional

• ½ tsp vegetable bouillon powder

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Instructions

1. Preheat and parboil: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the thickly sliced potatoes for 5 minutes until slightly tender. Drain the potatoes and reserve the cooking water for later use.
2. Prepare vegetables for roasting: Toss the parboiled potatoes, halved carrots, quartered red onions, and trimmed Brussels sprouts with 2 teaspoons of rapeseed oil to coat evenly. Arrange the vegetables spaced apart on a non-stick baking sheet. Scatter 1 teaspoon of thyme leaves over the vegetables, grind some black pepper on top, then roast in the oven for 30 minutes.
3. Make the steak marinade: While the vegetables start roasting, mix 1 teaspoon of balsamic vinegar with the grated garlic, remaining thyme leaves, remaining rapeseed oil, English mustard powder, and plenty of black pepper. Rub this mixture all over the fillet steak, place it in a shallow dish, and set aside to marinate.
4. Prepare bouillon mixture: Combine the remaining 1 teaspoon balsamic vinegar with the vegetable bouillon powder and 125ml of the reserved potato cooking water from step one. Set this mixture aside to use later for the gravy.
5. Roast vegetables further: After the first 30 minutes of roasting, turn the vegetables over to ensure even cooking. Return the tray to the oven and roast for an additional 15 minutes until all vegetables are tender and golden.
6. Cook the steak: Heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off any excess. Fry the steak for 2–3 minutes on each side or until cooked to your preference. Remove the steak from the pan and allow it to rest on a cutting board for a few minutes.
7. Make the gravy: Pour the leftover marinade into the frying pan and cook over medium heat, bubbling until it thickens slightly to form a flavorful gravy.
8. Serve: Slice the rested steak and serve it alongside the roasted vegetables, with the homemade gravy poured over or on the side.

Notes

• Parboiling the potatoes before roasting helps achieve a fluffy interior and crispy exterior.
• The reserved cooking water enhances the flavor of the gravy when mixed with bouillon powder.
• Adjust the cooking time of the steak based on your preferred doneness.
• Using lean fillet steak keeps this roast dinner healthy and lower in fat.
• This recipe can be adapted with other seasonal vegetables if desired.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: British

Keywords: healthy roast dinner, roasted vegetables, lean fillet steak, balsamic vinegar marinade, homemade gravy, easy roast dinner, British cuisine