User Review
4.67 (3 votes)

Steak & chips with tomato chutney

Serves 4

Prep Time 10 min

Cooking Time 25 min


  • Cooking oil spray
  • 400g low-fat oven chips 
  • 4 x 120g lean sirloin steaks
  • 150g baby spinach
  • 325g frozen peas
  • 4tsp Dijon mustard, to serve


For the tomato chutney

  • 1 onion, finely chopped
  • 1–2 red chillies, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes


  1. Heat the oven to 220°C/fan 200ºC/gas 7. To make the tomato chutney, put a saucepan over a medium heat and spray with a little oil. Add the onion and chillies and cook for 3 min or until the onion softens. Stir in the garlic and cook for 1 min, then add the tomatoes and stir to combine. Bring to the boil, then reduce the heat and simmer for 10–15 min until the mixture thickens. Transfer to a serving bowl and set aside to cool.
  2. Cook the oven chips according to the pack instructions.
  3. Meanwhile, put a large frying pan over a medium-high heat. When hot, spray with a little oil, then add the steaks and cook for 2–3 min on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil, then set aside to rest.
  4. While the steaks are resting, steam the spinach and peas separately for 2–3 min each until the spinach is just wilted and the peas are heated through.
  5. Divide the steaks among 4 plates, then serve with the oven chips, spinach and peas, with a dollop each of mustard and tomato chutney.

Nutrition per serving

Read more on how we calculate nutrition.
386 38.5g 10.6g 3.1g 10g 8.6g 1g 137mg 35.4g 5.5mg

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