Butternut mash is far lower in carbs and Calories than potato, but still packs pots of flavour – the perfect side to a beautifully cooked steak.
Serves 1, per serving: 329 kcal, 43g protein, 25g carbs, 7g fat, 7g fibre
Ingredients
- 200g butternut squash, peeled and chopped
- 1 tbsp skimmed milk
- Freshly ground black pepper
- 150g lean rump steak
- 80g green beans
- 1 tsp white wine vinegar
- ½ tsp wholegrain mustard
- 1 tsp crushed peppercorns
- 4 tbsp low-fat, plain fromage frais
Method
- Steam or boil the butternut squash until soft (10-15 mins), then drain and mash with the milk and some black pepper.
- Season the steak with pepper, place in a preheated non-stick pan over a high heat and cook for 2-3 mins each side for rare, 4 each side for medium and 5-6 for well done. Cover and leave to rest for a few minutes.
- Meanwhile, steam the green beans until tender and make the peppercorn sauce by heating the vinegar, mustard and peppercorns in a non-stick pan over a gentle heat, stirring occasionally, until warmed through.
- Remove the sauce from the heat, stir in the fromage frais and serve immediately as a topping for the steak, with the beans and mash on the side.
Tips
For a creamier texture, mash the butternut squash with a little low-fat soft cheese instead of milk.
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