Ingredients
2 tsp Extra virgin olive oil
1 1/2 med Carrots
1 cup Curly kale
1/2 tsp Garlic powder
1/2 tsp Smoked paprika
1/4 cup Fresh italian parsley
200g Sirloin steak
1 Tbsp Lite aioli
Methods
Instructions
Preheat oven to 200ºC. Layer a baking tray with baking paper.
Wash and peel the carrots, then cut in half, and into sticks. Tear up the kale leaves.
Toss in a bowl with half of the olive oil, spices and chopped parsley. Season well with salt and pepper.
Place the carrots on the baking paper and bake for 15-20 minutes. Add the kale for the last 5-8 minutes to crisp up.
While the veggies are cooking, season the steak with salt and pepper.
Heat the remaining olive oil in a pan and cook to your liking. Remove from the pan and let it rest before slicing into pieces.
Assemble the carrot and kale chips along with the steak on a plate. Drizzle over the aioli and fish with chopped parsley.
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