Seared flank steak meets smoky roasted vegetables and warm lentils for a hearty evening plate.

Ingredients

• 6 oz flank steak (6 × 1 oz = 6 protein portions)
• 1 cup yam (2 × 1/2 cup = 2 cereal and tuber portions)
• 1/2 cup lentils, cooked (1 legume portion)
• 1/2 cup beetroot (1 vegetable portion)
• 1/4 cup green beans (1 vegetable portion)
• 2 tsp canola oil (2 × 1 tsp = 2 fat portions)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 tsp salt

Steps

1. 1Heat the oven to 200°C and cut the yam and beetroot into small cubes.
2. 2Toss the cubes with 1 tsp canola oil and half the paprika, cumin, salt and pepper, then roast for 25–35 minutes until tender.
3. 3Rub the steak with the remaining seasonings and sear in the remaining 1 tsp oil until its center reaches 63°C, then rest for at least 3 minutes.
4. 4Steam the green beans until tender, then warm the cooked lentils in the steak pan over low heat.
5. 5Slice the steak across the grain and plate with the roasted yam, beetroot, green beans and warm lentils.