Beef with Yorkshire pudding waffles

Beef with Yorkshire pudding waffles

The weather at the moment makes it a little too hot to be making a full-on roast dinner, so this recipe is a happy compromise that gave me everything I wanted without heating the kitchen excessively!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

280 g sirloin steak
80 g plain flour
2 whole eggs
65 ml semi skimmed milk
10 g olive oil
200 g new potatoes
200 g tenderstem broccoli
2.5 sprays of oil
salt and pepper


  • Boil the new potatoes in water until tender. Drain and set aside.
  • Blanch the broccoli for a few minutes and remove them from the pan.  Leave the broccoli in a colander to rest.  Don’t worry if they’re not cooked through as the residual heat will continue to cook the broccoli while you cook the remainder of the dish.
  • Make the batter by combining the eggs, flour and milk into a bowl or large jug along with a little seasoning to taste.
  • Spend a few minutes whisking the batter before resting for a couple of minutes.
  • Repeat until you have a smooth batter.
  • Take your waffle iron and heat it up or if you have an electric stand alone model, turn it on to warm up.
  • When the waffle iron is hot, add a couple of sprays of oil to coat the waffle iron and carefully pour enough batter to fill the bottom waffle iron by only 3/4.
  • Close the waffle iron and leave it to cook for a few minutes.   If your waffle iron is electric, leave it for a few minutes to cook through – this shouldn’t take long.  If your waffle iron goes on the gas hob like mine, turn it over to cook the second side after a few minutes.
  • When both sides of the waffle are golden brown, remove the waffle and repeat the process until all of the batter has been used.
  • Heat up a large frying pan and add half of the olive oil.
  • Add the new potatoes to the pan and leave them to brown on one side for a few minutes.
  • When you’re happy that the first side is golden and crispy, turn the potatoes over to brown the 2nd side and crush them a little with a potato masher.
  • Remove the potatoes from the pan and add the remaining oil to the pan.
  • Cook the steak to your liking and allow it to rest for a few minutes while you plate up.
  • Add the Yorkshire pudding waffles to the plate, top with the potatoes and broccoli.
  • Finally, slice up the steak and arrange the slices onto the Yorkshire pudding waffles.
  • Season to taste.

Recipe Notes

  • I like to trim the steak of any visible fat to keep the dish as lean as possible.
  • Feel free to use regular broccoli.
  • If necessary, have the oven pre-heated on a really low heat to keep everything warm while everything cooks if you’re worried about timings.
  • The steak would be lovely eaten with a dash of Dijon mustard!

Nella Foulds
Nella Foulds

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