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Chargrilled fillet steak with roasted vegetables

Roasted peppers, courgette and aubergine - liberally flavoured with fresh rosemary and garlic - have a mellow sweetness that marries beautifully with juicy, chargrilled fillet steak.

ingredients

serves 4
4 lean fillet steaks, each about 175 g (6 oz), trimmed of visible fat
Fry Light for spraying
1 tsp Worcestershire sauce
salt and freshly ground black pepper

for the vegetables:

1 red pepper, halved, cored and deseeded
1 yellow pepper, halved, cored and deseeded
1 large courgette, trimmed
1 aubergine, trimmed
1 red onion, peeled
1 tbsp olive oil
2 tbsp chopped rosemary leaves
6 garlic cloves, peeled and finely chopped

to serve:

salad leaves
lime or lemon wedges

method

1. First prepare the vegetables. Preheat the oven to 200°C/Gas 6. Cut the
peppers, courgette, aubergine and red onion into 1 cm (1/2 in) dice. Place in a non-stick roasting tin.

2. Sprinkle the oil, rosemary and garlic over the vegetables and toss to mix, then spread out to a single layer and season with salt and pepper. Roast in the hot oven for 12 - 15 minutes or until just soft.

3. Meanwhile, heat a ridged griddle pan over a high heat. Lightly spray the steaks with Fry Light, then rub with the Worcestershire sauce, season and place on the hot griddle pan. Cook for 2 minutes on each side for medium-rare steaks, or 3-4 minutes each side if you prefer well-done steaks.

4. To serve, place the steaks on warmed plates and spoon on the roasted vegetables. Serve with salad leaves and lime or lemon wedges.

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