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Steak & herby chips

Less time cooking, more time to enjoy delicious food and good company


Serves 2

Ready in about 45 minutes

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.

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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