GRIDDLED RUMP STEAK WITH CHIPS & MUSTARD ‘MAYO’

9 SmartPoints per serving

Serves 4

300g butternut squash, cut into skinny chips (you can leave the skin on)

300g sweet potatoes, scrubbed clean and cut into skinny chips

300g potatoes, scrubbed clean and cut into skinny chips

Calorie-controlled cooking spray

1 tsp dried oregano

4 x 225g lean rump steaks

4 garlic cloves, finely sliced

320g green beans

For the mustard ‘mayo’

200g 0% fat natural Greek yoghurt

1 tsp English mustard

Juice of ½ lemon PREHEAT the oven to 200c, fan 180c, gas 6. Arrange the vegetable chips on a large baking tray in single layer, mist with cooking spray and scatter over the oregano. Bake for 35 minutes until crisp and golden, shaking the tray occasionally to prevent sticking. Meanwhile, make the ‘mayo’ by combining the yoghurt, mustard and lemon juice in a bowl. Season to taste. Now season the steaks and scatter over the garlic. Mist with cooking spray. Heat a large griddle pan over a high heat and sear the steaks for 2 minutes on each side for rare, 3 minutes each side for medium and 4 minutes for well-done. Remove from the heat, cover with foil and rest for 4-5 minutes. Cook the beans for 4-5 minutes in a pan of boiling water until tender. Drain. Serve the garlic steak, chips and green beans with the mustard ‘mayo’.