This recipe is has minimal prep and very little clean-up. Make double for larger groups or for leftovers.
Ingredients
Directions
1. Preheat oven to 400°F (200°C).
2. In large bowl, stir together cauliflower, broccoli, and carrots with canola oil. In small bowl combine spices and sprinkle over vegetables; toss to coat well. Arrange vegetables in single layer on foil-lined, rimmed baking sheet. Place pan in oven; roast 12 minutes.
3. In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.
4. Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard.
5. Push vegetables aside; place steak in centre. Cook 4 to 6 minutes longer or until steak reaches medium-rare (140°F/60°C). Place steak on cutting board; cover and let rest 5 minutes. Cut into thin slices.
6. Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with garlic aioli.
Nutritional information
Per serving (1 of 2)
Calories 320
Protein 34 g
Sodium 210 mg
Potassium 1215 mg
Total fat 12 g
Saturated fat 3.5 g
Cholesterol 85 g
Carbohydrates 20 g
Fibre 7 g
Sugars 8 g
Added sugars 0 g
