Juicy Steak and Homemade Wedges

Ingredients

• 150g Potato
• 1½ Tsp Olive Oil
• 1 Tsp Paprika
• 1 Fresh Tomato
• 50g Button Mushrooms
• 175g Lean Sirloin Steak
• 80g Prepacked Mixed Leaf Salad
• Salt
• Black Pepper

Method

1. Preheat oven to 220°C. Put a griddle pan on to a high heat.
2. Peel and cut the potato into 8-10 wedges. Place on a baking tray and brush with 1 tsp olive oil. Sprinkle with paprika. Bake for about 35 minutes or until cooked through and crispy. Turn half way through cooking.
3. While the potato is cooking, slice the tomato in half and sprinkle with a little salt. Slice the mushrooms. Brush each side of the steak with a little olive oil and season with salt and black pepper.
4. Griddle the steak for about 2-3 minutes each side or until cooked to your liking). Place the tomato halves to the edge of the griddle pan, sliced face down, as soon as some of the fat has melted from the meat. When you have about a minute left of cooking time add the mushroom slices to the griddle pan. Move them around to cook evenly.
5. Allow the steak to rest for a few minutes before serving. Serve with the wedges and salad