400g floury potatoes, such as Maris Piper, peeled and cut into chips
Low-calorie cooking spray
2 tsp dried oregano
2 lean beef sirloin or fillet steaks, visible fat removed
1 tsp garlic salt
270g pack cherry tomatoes on the vine
2 tsp balsamic vinegar
Salad leaves, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a large, non-stick baking tray and spray with lowcalorie cooking spray. Season and bake for 10 minutes, then sprinkle with oregano and toss to coat. Spray with a little more low-calorie cooking spray and bake for 10-15 minutes.
2 Meanwhile, preheat a non-stick griddle or frying pan to hot. Rub the steaks with the garlic salt and a little freshly ground black pepper, then lightly spray with low-calorie cooking spray. Cook for 2-3 minutes on each side, or until done to your liking.
3 Lift the steaks out onto a plate and leave to rest. Put the tomatoes on a small, non-stick baking tray and drizzle over the balsamic vinegar. Add to the oven with the chips and bake for 5 minutes, or until the chips are crisp and golden and the tomatoes are soft and just charred. Divide everything between 2 plates and serve with the salad leaves.