Green light for Powersteak

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 1
Tender meat for strong muscles, green vegetables and spicy feta cream - Rucki Zucchini puts this low-carb meal on the table
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 500 g Courgette
  • 1 small lettuce
  • 50 g green olives (without stone)
  • 1 Onion
  • 4 Stem/s Parsley
  • 1 Garlic clove
  • 80 g Feta
  • 4 TABLESPOONS Whole milk yoghurt
  • 2-3 TABLESPOONS Lemon juice
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 4 small hoof steaks (approx. 150 g each)
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean and wash the courgettes and slice them lengthwise into thin slices on a vegetable slicer or cut them with a large knife. Clean, wash and spin dry the salad and pluck into bite-sized pieces. Coarsely chop the olives. Peel and halve the onion and cut into fine strips. Wash parsley and shake dry, pluck off leaves and chop.

  2. 2

    Peel and chop the garlic. Crumble the feta. Mix with garlic, yoghurt, lemon juice and 2 tablespoons of olive oil. Season dressing with salt and pepper.

  3. 3

    Pat the steaks dry. Rub 1 tablespoon of olive oil all around them, season with salt and pepper and fry for 2-4 minutes on each side. Take them out and let them rest for a short time wrapped in aluminium foil.

  4. 4

    Loosely mix the zucchini, salad, olives, onion and parsley with the feta dressing. Cut the steaks into slices and serve with the salad. Drizzle the meat with the gravy.

Nutrition Facts

KCAL
580 kcal
CARBS
8 g
FATS
37 g
PROTEINS
50 g