Mediterranean Steak with Mash

Mediterranean Steak with Mash

Serves 4
Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients

Steak:
2 teaspoons oil
4 x 125g fillet steaks
freshly ground black pepper

Mediterranean spread:
60g (1/4 cup) Flora pro-activ spread
1 tablespoon sliced sun dried tomatoes, finely chopped
1 tablespoon toasted pine nuts, roughly chopped
1 tablespoon fresh basil leaves, firmly packed, chopped

Mashed Potatoes:
1kg potatoes, peeled and cooked
cup reduced fat milk

To serve:
2 zucchinis
2 red capsicums



Method

1.Drizzle the steaks with olive oil and barbecue or grill as desired.

2. Mix all the Mediterranean spread ingredients together in a bowl.

3. Mash the potatoes using milk and half the Mediterranean spread until smooth.

To serve: Place each steak on a bed of mashed potatoes and top with the remaining Mediterranean spread. Serve with chargrilled or steamed vegetables.


Cholesterol now affects one in two Australian adults and the current percentage of Australians affected by cholesterol is higher than that in the United States and many other countries. What?s more, cholesterol awareness is extremely low with only 1 in 5 Australians thinking that they are affected by cholesterol. We?re currently working with the Woodies to educate Australians on the potential consequences of inaction on national heart health and how to lower their cholesterol levels through diet. We are able to provide interview with the Woodies to talk about their struggle with cholesterol.

Fats as part of the Australian Guide to Healthy Eating Leading Australian nutritionist, Bill Shrapnel, has urged the Federal Government to include margarines and vegetable oils in the Australian Guide to Healthy Eating. At present, the Australian Guide to Healthy Eating positions margarines, vegetable oils and butter as ?not essential to provide nutrients the body needs?. However, this means that diets based on the Guide do not meet recommended intakes of omega 3, omega 6, vitamin D and vitamin E. Bill Shrapnel and Dr Katrine Baghurst have written a paper about this issue which has been published in the journal of Nutrition & Dietetics.