This dish may look elaborate but it’s actually very quick and easy to make, and a great recipe for special occasions. If you feel adventurous, experiment with different colourful vegetables, such as sliced aubergine and grilled peppers.
Preparation: 10 minutes
Cooking: 15 minutes
- 3 tablespoons beef stock or LighterLife Savoury Stock
- 1 red onion, thinly sliced
- 2 large portobello mushrooms, stalks removed
- 2 courgettes, thickly sliced
- 2 x 150g (5oz) lean fillet steaks, all visible fat removed
- 1 ripe beefsteak tomato, cut into thick slices
- freshly ground black pepper
- watercress or rocket leaves, to garnish
- few drops of balsamic vinegar
- Heat the stock in a frying pan and add the sliced red onion. Cook very gently over a low heat until the stock evaporates and the onion is really tender and slightly caramelized. Remove from the pan, then set aside and keep warm.
- Place the mushrooms and courgette slices in the pan juices and cook for a few minutes on each side, until tender. Alternatively, cook them on a hot ridged grill pan.
- Meanwhile, grill the fillet steaks on a hot, ridged, cast-iron grill pan or under a preheated hot grill until cooked on both sides.
- To assemble each tower, place a slice of tomato on each serving plate, put a cooked mushroom on top and fill with the cooked red onion. Add a grinding of black pepper and put a slice of tomato and another of courgette on top. Cover with the cooked steak and the remaining courgette and tomato slices. Arrange a little pile of rocket or watercress on top and sprinkle with balsamic vinegar, or scatter it around the tower on the plate.
- Serve with some steamed or boiled green beans or broccoli and a small baked potato, topped, if wished, with a spoonful of virtually fat-free fromage frais.
To make sure your steaks are perfectly cooked to your liking every time, follow this simple guide:
- Grill for 2–3 minutes each side for rare
- Grill for 4–5 minutes each side for medium
- Grill for 5–6 minutes each side for well done.
- You could grill the tomato slices instead of adding them raw.
- Make a delicious vegetarian version by adding more mushrooms and substituting slices of grilled halloumi cheese for the steak.