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  • 4 large Sebago potatoes
  • 2 tbs extra-virgin olive oil
  • 4 (200) gram (each) beef scotch fillet steaks each
  • Baby rocket leaves
  • 2 tbs light mayonnaise(gluten-free)
  • 1 1/2 tbs Dijon mustard(gluten-free)
  • 1 tbs pure maple syrup
  • 1/2 tbs white vinegar


Instructions are for 2 servings. Please modify as needed.

  1. Step1: At 220C to 200C preheat the oven with fan force setting on. Take a baking tray and line baking paper in it. Arrange potato separately on the prepared tray. Spray half of the oil. Season it with salt and pepper, roast potato, and flip it between. Cook it for 45 minutes or until it becomes golden and crispy.
  2. Step 2: While wedges are baking place the steak in a shallow container. Brush it with reaming oil. Season, apply it well into the meat. Set it aside for approximately 15 minutes by that steak develop the flavors.
  3. Step 3: Use a barbecue flat plate and preheat it medium-high. Cook steak on each side for 3 to 4 minutes as usual or you cooked to your liking.
  4. Step4: Use foil and loosely wrap and set it aside for 5 minutes to rest.
  5. Maple Mustard sauce: Step 1: Mix all the ingredients in a bowl and season it with pepper.
  6. Way to serve: Serve steak in a dish with maple mustard sauce, chips, and rocket on the side

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