Oven Baked Steak With Sweet Potato Wedges & Snap Beans [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

I prefer to bake my steaks as it is a simpler and a healthier option of cooking. It is much tastier as the steak cooks slowly and does not get tough while cooking. Beef steaks are a widely available and inexpensive source of protein and contain many important minerals like iron and manganese. In order to produce the complete formula for muscle gain I serve the steak with sweet potato wedges and streamed snap beans.

Nutrition

• calories: 496
• protein: 45
• carbs: 31
• fat: 22
• saturated fat: 7.89
• polyunsaturated fat: 0.91
• monounsaturated fat: 11.21
• cholesterol: 135
• sodium: 329
• potassium: 1164
• dietary fiber: 2.36
• sugars: 5.31
• vitamin a: 28
• vitamin c: 11
• calcium: 57
• iron: 8
• magnesium: 0
• complex carbs: 23.33
• other fats: 1.99

Ingredients

• 1 steak Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select, raw
• 1 cup, pieces or slices Mushrooms, white, raw
• 1 tbsp chopped Onions, raw
• 1 small, large, medium Sweet potato, raw
• 1 beans Beans, snap, green, raw
• 1 tsp Dijon Mustard
• 1 tbsp Sauce, worcestershire

Instructions

• Preheat the oven to 375 degree Fahrenheit (190 degree Celsius).
• Sear the steak on all sides in a non-stick pan over high heat. Add one tablespoon of water, mustard sauce and Worcester sauce to the steak and coat well.
• Place the steak on some tin foil and let it rest.
• Add chopped mushrooms to the pan and cook until the sauce is thick.
• Top the steak with onion slices and mushroom sauce and wrap the steak with tin foil. Seal the edges to make sure the liquid cannot escape.
• Place in the oven and bake for about 1 hour.
• Meanwhile boil the sweet potato and blanch the snap beans.
• When the steak is done, serve along with sweet potato wedges and snap beans.