Butterfly steaks with paprika vegetables

Name: Butterfly steaks with paprika vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 200 g; if necessary have the butcher cut to size) S; 1 TABLESPOON Oil; 7-10 Tbsp Lemon Pepper; 2 Lemon slices; 1/2 red and yellow pepper; 3 Shallots; 7-10 Tbsp Rosemary; 100 ml Exotic sauce

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp Salt
1 (approx. 200 g; if necessary have the butcher cut to size) S
1 TABLESPOON Oil
7-10 Tbsp Lemon Pepper
2 Lemon slices
1/2 red and yellow pepper
3 Shallots
7-10 Tbsp Rosemary
100 ml Exotic sauce

Directions

1
Cook the rice in boiling salted water for about 20 minutes. In the meantime dab steak dry and cook in hot oil on both sides for 5-7 minutes. Season with salt and lemon pepper. Add the lemon slices shortly before the end of the cooking time and fry as well. Clean, wash and pat dry the peppers. Peel and quarter the shallots.
2
Remove meat from the pan and keep warm. Fry the paprika, shallots and rosemary in the frying fat for about 5 minutes. Pour on the sauce and bring to the boil once. Season with salt if necessary. Arrange meat with rice and vegetables on a plate