Steak Night!

Steak Night!

Here's how I create a delicious steak that tastes as if it should be calorific but, in fact, is incredibly low in fat. If you're following the Slimming World plan, you'll be pleased to know that the version above contains no "Syns".


Trim all visible fat from the steak. I try to marinade the meat for at least a couple of hours beforehand. Mix together the following ingredients to create a "paste" to rub over the meat, then cover in cling film and put in the fridge. I'm vague on quantities, just add a dash of each thing. If you're particularly keen on spice, you could add some extra chilli, for example. I also just use what's in the cupboard. If I don't have mixed herbs, I'll just use oregano, or a bit of chopped rosemary from the garden.


  • Worcestershire Sauce
  • Lemon juice
  • Balsamic vinegar
  • A few pinches of Swiss Vegetable Bouillon powder  
  • Salt & pepper

‚ÄčOnce the meat is marinaded, place your frying pan on the heat and get it really hot. At this point, you can use Frylight, but I find that with the marinade providing the moisture, this isn't necessary. I'm fortunate to like my steak rare, so there is little danger of the pan overheating or the meat burning.

Fry for a few minutes each side, depending on how you like your steak. Tonight I served mine with minted potatoes (no fat/syn-free), a bed of salad leaves and pickled red cabbage. As I cooked the steak, I quickly fried some mushrooms in garlic in the same pan, using Frylight. After you've served the steak, you can add a tablespoon of fat-free fromage frais to the mushrooms in the pan to create a "creamy" mushroom sauce, which virtually zero fat. Drizzle this over the steak just before serving.

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