There are so many foods I like but I guess the key to guessing what they are lies with the seasons – so in spring I gravitate towards asparagus and herbs; in summer berries and other soft fruit; in autumn squash and orchard fruits; and in winter tropical fruits, nuts and anything vaguely festive!
There are some foods however I never tire of and stay firm favourites – and amongst those is steak. I have become selective about what kind I like since wls – it has to be very tender, good quality and full of flavour (ideally grass-fed). That’s not to say I am not partial to tougher, slow-cooking cuts too – variety, seasonal or not, is the key to nutritional excellence in my diet.
So at the moment I welcome the new crop of Cornish new potatoes that have just arrived in the shops and markets and what better to way to pair them at this time of year than with steak and on a skewer for grilling/broiling or barbecuing?
So the recipe below makes a great protein-rich meal in these summer months and you can choose how to load your own skewer with as many potatoes as your regime or appetite dictates. What makes it special however is the dressing – even if you just have a drizzle it’s a MUST! You won’t need more than a simple green salad accompaniment.
CORNISH NEW POTATO AND STEAK SKEWERS
250 g/8 oz new potatoes (I used Cornish ones)
700 g/1½ lb steak, cubed
3 multi-coloured peppers/capsicums, deseeded and cut into chunks
a handful of mushrooms
1 red onion, peeled and cut into wedges
a handful of cherry tomatoes (about 4)
low-fat cooking spray or mist
salt and freshly ground black pepper
4 tbsp tahini
2 tbsp lemon juice
1 tbsp maple syrup or sugar-free syrup
4 tbsp water
- Wash the potatoes and cut into halves or quarters. Place in a pan of lightly salted boiling water and cook for about 8 minutes until tender. Drain.
- Place the steak, peppers/capsicums, mushrooms, onion and tomatoes in a bowl and spritz well with low-fat cooking spray or mist and season well with salt and freshly ground black pepper, mixing well.
- Thread the ingredients alternately and evenly onto skewers.
- Cook on the grill/broiler, griddle or bbq for 8-10 minutes, turning frequently to get an even cook.
- Meanwhile to make the dressing whisk all the ingredients together.
- To serve, drizzle some of the dressing over the cooked skewers and place the remaining in a small dish to serve on the side.
WLS PORTION: ½
CALORIES PER PORTION: 425
PROTEIN: 44.5 g
CARBOHYDRATE: 24.7 g
FAT: 16.8 g
Image courtesy of http://www.seasonalspuds.com