How to Prepare Steak and Chips Without the Guilt

Who doesn’t love a classic steak-and-chips dinner? Rather than heading to the pub for the English classic, why not make it at home instead? Not only is it healthier for your waistline, but it’s also healthier for your wallet.

We’ve pulled together a few guilt-free steak and chips recipe ideas. From a steak and wedges dish that comes in below 500 calories to some healthy alternatives to chips, you’ll love these guilt-free dishes.

Low-Fat Steak and Wedges

Source: taste

Coming in at just 450 calories, you can now enjoy this much-loved classic completely guilt-free!


  • 150g baking potatoes
  • 5ml olive oil
  • 1 tsp paprika
  • 175g lean-beef rump steak
  • 1 tomato
  • 50g button mushrooms
  • 80g mixed-leaf salad


  • Preheat oven to 220°C.
  • Peel and cut the potatoes into wedges.
  • Lay the wedges on a baking tray and coat with one teaspoon of olive oil—season with paprika.
  • Bake for 45mins to 1 hour until cooked through and crispy.
  • Meanwhile, grill or griddle the steak, tomato, and mushrooms.
  • Serve with the wedges and salad.

Steak and Low-Fat Chips with Mustard Mayo

Source: gousto

If you prefer your steak with a delicious sauce, but without the extra calories, this recipe is a great one to try. The steak sauce is made from zero-fat Greek yogurt, low-fat mayo, and wholegrain mustard, while the chips are just as delicious as the ones you’d eat in a pub.

Or if you’d instead not make the chips yourself, save yourself the effort with lighter home chips from McCain. They take under 25 minutes to cook in the oven and boast a unique crunchy coating with all the same crispy, fluffy perfection as regular chips – but with 30% less fat.


  • 750g potatoes or lighter home chips
  • 25g polenta, dry, instant or semolina
  • 1 tsp paprika
  • ⅛ tsp chili powder
  • 5 sprays calorie controlled cooking spray
  • 4 medium fillet steaks
  • 4 tbsp 0% fat natural Greek yogurt
  • 1 tbsp reduced-fat mayonnaise
  • 2 tsp wholegrain mustard
  • 4 medium tomatoes (for garnishing)
  • 4 sprigs fresh parsley


  • Preheat the oven to 200°C. Spritz a non-stick baking sheet with cooking spray.
  • Slice up the potatoes into thin chips. Stir together the polenta or semolina, paprika, and chili powder. Coat the chops in this mixture and spread them out on the baking sheet.
  • Spray with cooking spray and sprinkle with salt and pepper. Bake until golden, turning once.
  • Or, if using lighter home chips from McCain, follow the cooking instructions on the packet.
  • About 10 minutes before the chips are done, warm up a non-stick frying pan or chargrill pan. Spritz the steaks with cooking spray and then char grill or dry fry them, turning once, until cooked to your liking. Leave to rest for a few minutes.
  • While you’re waiting for the chips, stir together the yogurt, mayonnaise, and mustard.
  • Plate up the steak and chips with the mustard mayo and top with tomatoes and parsley.
  • Serve immediately and enjoy!

Low Fat Steak with Grilled Sweet Potatoes

Source: cookinglight

Who said you have to serve steak with their classic potato side? Tossed in sweet and spicy dressing, these sweet potato rounds are utterly irresistible when served alongside a good, juicy steak. What’s more, they’re ready in just 10 minutes.


For the steak

For the sweet potatoes

  • 3 large sweet potatoes, scrubbed and dried
  • 3 tbsp vegetable or olive oil, plus more for the grill grates
  • kosher salt

For the spicy honey-lime dressing (optional)

  • 2 tbsp honey
  • 1 1/2 tsp vegetable or olive oil
  • 1 1/2 tsp sambal oelek
  • 1 1/2 tsp freshly squeezed lime juice
  • pinch kosher salt
  • 2 tbsp coarsely chopped fresh coriander leaves


For the sweet potatoes

  • Fire up your grill.
  • While heating up, cut the sweet potatoes crosswise on a slight diagonal into 1cm-thick slices.
  • Pour into a big bowl, drizzle over the oil, scatter with salt, and toss to combine.
  • Lay the sweet potato slices in a single layer on the grill. Bake until grill marks appear, for roughly five minutes. Turn over the sweet potatoes and cook until tender, for around five more minutes. Next, make the dressing if using.

For the dressing

  • Mix the honey, oil, sambal, lime juice, and salt in a large bowl and beat to combine. Once the sweet potatoes are cooked, tip into the bowl with the dressing and toss to combine.
  • Move to a serving platter, garnish with the coriander, and serve.

For the steak

  • About five minutes before the sweet potatoes are done, warm up a non-stick frying pan or chargrill pan.
  • Spritz the steaks with cooking spray, then chargrill or dry fry them, turning once, until cooked to your liking. Leave to rest for a few minutes.
  • Serve alongside the sweet potatoes. Enjoy!

Low Fat Steak with Aubergine Fries

Source: whatthec00k

Veg fries are in high demand, and in this recipe, aubergines get the treatment.

They’re part of the nightshade family of vegetables, making them a close relative of potatoes.

Aubergines are high when breaded and roasted in the oven, resulting in fries with a crisp outside and creamy, tender interior.


For the steak

For the aubergine fries

  • 125g fine breadcrumbs
  • 50g grated Parmesan cheese
  • 1 large egg white
  • 1 medium aubergine
  • 1/2 tsp kosher salt
  • cooking spray

For the yogurt dip

  • 300g Greek yogurt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • freshly ground black pepper


For the aubergines

  • Preheat the oven to 200°C. Position a rack in the middle of the oven.
  • Line a baking tray with baking paper and coat with cooking spray.
  • Mix the breadcrumbs with the Parmesan and tip into a large resealable bag.
  • In a small bowl, beat the egg white until foamy. Put to one side.
  • Slice the stem of the aubergine, but don’t peel.
  • Cut the aubergine into wide sticks by slicing crosswise into 2.5-cm-thick rounds, then cut the rounds into 2.5-cm-wide sticks.
  • Place the aubergine in a large bowl, season with the salt, and toss to combine.
  • Dip each aubergine fry into the egg white, rotating to coat.
  • Place the fry in the sealed bag with the breadcrumb mixture and do the same with the rest of the fries.
  • Seal the bag up and shake to coat the aubergine fries evenly with the breadcrumbs and cheese.
  • Take the aubergine fries out of the bag, carefully shaking off any excess crumbs, and lay in a single layer on the prepared baking sheet.
  • Spritz with an additional coat of cooking spray. Roast, flipping the fries every few minutes, until golden-brown and crisp, for roughly 15 minutes total.

For the yogurt dip

  • While the aubergines fries are roasting, combine the yogurt, garlic powder, dried parsley, dried thyme, salt, and pepper in a small bowl and whisk together thoroughly.
  • Serve the yogurt dip with the warm aubergine fries.

For the steaks

  • About five minutes before the aubergine fries are done, warm up a non-stick frying pan or chargrill pan.
  • Spritz the steaks with cooking spray, then chargrill or dry fry them, turning once, until cooked to your liking. Leave to rest for a few minutes.
  • Serve alongside the aubergine fries. Enjoy!

We hope you enjoy these guilt-free steaks and chips recipes. From reduced-fat steak and wedges to aubergine fries, these dishes are perfect if you’re trying to keep an eye on your waistline.

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