Beef steak with pan-fried vegetables (diet lunch)

Name: Beef steak with pan-fried vegetables (diet lunch)
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 red and yellow peppers (approx. 175 g each); 1 Courgette; 1 Rosemary stalk; 2–3 Bay leaves; 2 Beef hoof steaks (approx. 150 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 red and yellow peppers (approx. 175 g each)
1 Courgette
1 Rosemary stalk
2–3 Bay leaves
2 Beef hoof steaks (approx. 150 g each)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash the peppers and zucchini and cut them into small cubes. Wash rosemary, shake dry, pluck needles from the stalks. Wash the bay leaf. Wash flesh, dab dry.
2
Heat 1 tablespoon of oil in a frying pan. Brown the meat for 3-4 minutes while turning, season with salt and pepper and remove. Place on a baking tray, season with salt and pepper and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10 minutes in medium heat. Take out the meat, wrap in foil and let it rest for about 5 minutes
3
Re-heat frying fat from meat. Fry vegetables for 6-7 minutes, turning them over. Tap bay leaves with the back of a knife a little bit. Add rosemary, bay leaf and remaining oil 2-3 minutes before the end of cooking time. Season vegetables with salt and pepper. Wrap the meat out of the foil, cut into slices and arrange on plates with the vegetables