Super slim minute steak with red onion compote

Who says you can't enjoy steak on a healthy eating plan? It is possible if you cook it the right way ...

Serves 2

Ingredients

200g small potatoes, quartered100g mini peppers, halved1 tbsp extra virgin olive oil100g mixed cherry tomatoes1 red onions, thinly sliced1 tbsp runny honey2 tbsp red wine vinegar1 tbsp sultanas1 tbsp chopped walnuts4 x 75g minute or thin frying steaksFresh thyme leaves, to garnish

Method

• Preheat the oven to 190°C/fan 170°C/gas 5. Put the potatoes and peppers in a large ovenproof dish, drizzle with the olive oil and ground black pepper. Roast for 30 minutes or until golden and cooked through, adding the tomatoes to the dish for the last 10 minutes.

• Meanwhile, make the onion compote. Drizzle a large frying pan with a little olive oil and put over a medium-high heat. Cook the onions, stirring occasionally for 15 minutes or until soft. Add the honey, vinegar, sultanas and walnuts, then cook, stirring, for 5 minutes or until the liquid evaporates and the onions caramelise. Transfer to a bowl.

• Return the pan to a medium-high heat. Cook the steaks for one minute on each side or until cooked to your liking. Divide the steaks between two plates, then serve with the compote and vegetables, garnished with the thyme leaves.