Lemon Herb Steak

Lemon Herb Steak


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Lemon Herb Steak with vegetables

Serves 4

Calories per serve: 500cals

Time to cook: 20mins


  • 400g steak of your choice
  • 800g mixed vegetables of your choice
  • 400g potatoes, halved length wise
  • 2 teaspoons EVOO
  • 2 teaspoons lemon juice
  • Salt & pepper, to taste


Herb Butter (makes 10 serves at 80cals each. We will use this again for our fish recipe)

  • 110g unsalted butter, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons mix of fresh herbs of your choice, finely chopped
  • Salt & pepper, to taste




  1. To make the butter, mash it in a bowl until smooth.
  2. Add in all other ingredients and mix until well combined, then shape it into a log, wrap it in foil and refrigerate.
  3. Place potatoes with 1/2 cup water in a bowl and cover with a plate. Microwave on high for 4-5mins, until potatoes are slightly tender. Transfer them to a plate and pat them dry with paper towel, then set aside.
  4. Heat a pan over high. Season steak on both sides with salt and pepper. Add oil to pan, then the steak to the hot oil and cook for 3mins. Turn and cook other side for 3-4mins or until cooked to your liking. 
  5. Transfer to a plate, keeping juices in the pan for step 7, drizzle with lemon juice and cover with aluminium foil. Rest for 10mins before slicing it up.
  6. Prepare your mixed vegetables. 
  7. Add potatoes to the pan over medium-high, and cook the potatoes for about 4mins, until they are slightly browned. Sprinkle potatoes with salt and cook for another 2mins stirring frequently, until potatoes are well browned. 
  8. Slice the steak, then add mixed veggies, potatoes and steak slices to each of your 4 plates, add 1 serve of herb butter and allow for it to melt onto the steak and vegetables. 
  9. Serve and enjoy! 
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