Some dinners feel like a box to tick. Others feel like they actually give something back.
This is one I tend to make when I need the second option.
I’ll start with the vegetables, get them into the oven, then focus on the steak. Nothing complicated, just good ingredients cooked properly. It’s a simple process, but it creates something that feels far more put together than the effort suggests.
What I like about this meal is how it lands. You’ve got protein from the steak, fibre from the vegetables, and that bit of freshness from the yoghurt to keep everything light.
It’s a dinner that leaves you feeling steady rather than sluggish. Full, but not heavy. Exactly what you want at the end of a busy day.
Garlic steak with roasted vegetables and herb yoghurt
Print RecipeIngredients
- two lean sirloin steaks (about 180 g each)
- one tbsp olive oil
- two garlic cloves, crushed
- Salt and black pepper
- one red pepper, sliced
- one courgette, sliced
- one small red onion, cut into wedges
- one tsp smoked paprika
- 120 g Greek yoghurt
- Small handful fresh parsley, chopped
- Juice of half a lemon
Instructions
Method
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Heat oven to 200°C (fan 180°C).
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Toss pepper, courgette and onion with olive oil, paprika, salt and pepper.
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Roast on a tray for 18–20 minutes until soft and lightly caramelised.
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Season steaks with salt, pepper and crushed garlic.
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Cook in a hot pan for three to four minutes each side, depending on thickness.
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Mix yoghurt with parsley and lemon juice.
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Slice the steak and serve with roasted vegetables and a spoonful of herb yoghurt.
