Get that steakhouse taste with our lip-smackingly good whisky sauce.
- 4 lean sirloin steaks, visible fat removed
- 4 large portobello mushrooms
- 6 tomatoes, halved
- 200g green beans, trimmed, to serve
For the sweet potato fries
- 1 tsp sweet smoked paprika
- 1 tsp ground cinnamon
- 2 tsp dried mixed herbs
- 3 sweet potatoes, peeled and cut into thin fries
- Low-calorie cooking spray
For the Jack Daniel's glaze
- 4 tbsp dark soy sauce/tamari
- 4 tbsp tomato purée
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tbsp Jack Daniel's, or other bourbon whiskey
- Preheat your oven to 200°C/fan 180°C/gas 6. In a shallow bowl, mix together the paprika, cinnamon and herbs. Spray the fries with low-calorie cooking spray and gently toss in the spices to coat. Spread on a non-stick baking tray in a single layer, season lightly and bake on the bottom shelf of the oven for 30-35 minutes, or until tender.
- While the fries are cooking, make the glaze by mixing together all the ingredients until well combined. Evenly brush the glaze all over the steaks, then place the steaks on a non-stick baking tray. Cook on the top shelf of the oven for 6-8 minutes for medium-rare, or until cooked to your liking. Remove from the oven, cover and leave to rest for 5-10 minutes.
- Meanwhile, heat a non-stick griddle or frying pan over a medium-high heat. Spray the mushrooms and tomatoes with low-calorie cooking spray. Season lightly and cook for 10-12 minutes, in batches if necessary, or until cooked through. Boil the beans for 5-6 minutes, then drain. Serve the steaks with the fries, tomatoes, mushrooms and green beans.