Steak and Parmentier Potatoes with a Rocket and Parmesan Salad

Sometimes the simplest meals are the tastiest! Here’s a spin on steak and chips that is much lower in calories and fat than usual, but still just as delicious.

This would make a great pre Xmas party lunch or dinner as it’s relatively low in fat and therefore calories, and is still super filling, partly due to the hefty protein content, helping you from going into an energy surplus and thus potential weight/fat gain that evening.



  • Two steaks, approx. 150-250g each. Choose a lean cut with fillet, sirloin medallion, rump and bavette all being great options.
  • Two baking potatoes, approx. 200-250g each
  • 1L warm water, mixed with 1 tsp each of salt and sugar
  • 1 tbsp olive oil
  • 1 tsp groundnut oil or other non-flavoured oil
  • 2 sprigs rosemary
  • 1 clove garlic
  • Rocket leaves, as many as you want.
  • Block of parmesan, shaved, ~10-15g per person (just a few shavings)
  • Salt & pepper


  1. First, take two baking potatoes and dice them into ~inch squares. Preheat your oven to 190 degrees C.
  2. Soak them in some warm water along with 1 teaspoon each of sugar and salt. This is a great tip to reduce the amount of oil you need to crisp up your ‘taters as the soaking process draws out the starch. Soak for 20 minutes.
  3. Drain the potatoes and get them as dry as possible with a tea towel. Toss them in one tablespoon of olive oil, season with salt and pepper and add the leaves off a sprig of rosemary. Spread them out evenly on a baking tray and put in the oven for 20 mins, giving them a shake at 10 minutes.
  4. Now onto the steaks. Brush your steaks with a teaspoon of oil between them, we don’t need much, just a little to stop any sticking. Pop your griddle pan on a high heat until it’s smoking and add your steaks.
  5. Cook for one minute and rotate it 90 degrees and cook for a further minute. Flip it over and repeat the process on the other side. This gets those pro’ looking criss cross griddle marks!
  6. For bonus extra flavour without adding any calories, once you’ve flipped your steak rub the cooked side with the cut side of half a clove of garlic and use a sprig of rosemary to baste the steak with the juices. If you’d like your steak a little more well done cook the steak for a further minute on each side. We can’t take credit for this; we learned this top tip from Alex Ferentinos. Make sure you visit his Facebook page for more great tips like this and real nutrition, health and fitness advice without the fluff.
  7. Remove your steaks from the pan and leave to rest while you make your salad. Take your rocket leaves, sprinkle over a little salt and pepper and add just a few shavings of Parmesan (just use a vegetable peeler to shave it). Parmesan is a great option as you can get a ton of flavour without adding too many calories or fat compared to other cheeses.
  8. Serve your steak alongside the now crispy Parmentier potatoes and the salad.

Nutrition Information

Each portion (using a 175g fillet steak and 200g potato) are as follows;


52g protein

38g carbohydrate

24g fat


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