Sweet and sour melon vegetables with herb steak

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 2 Garlic cloves
  • 1 collar flat leaf parsley
  • 6 Stem(s) Oregano
  • 3 TABLESPOONS Balsamic vinegar
  • 8 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, chili flakes, pepper
  • 7-10 Tbsp Sugar
  • 600 g ripe tomatoes
  • 1⁄2 (approx. 600 g) Honeydew melon
  • 4 Rump steaks (approx. 250 g each)
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the Chimichurri, wash the lemon hot, dry it and grate the peel. Halve the lemon and squeeze it. Peel garlic. Wash parsley and oregano, shake dry and pluck off leaves.

  2. 2

    Finely chop the garlic and herbs. Mix with lemon juice, 2 tablespoons vinegar and 4 tablespoons oil. Season to taste with salt and chilli flakes.

  3. 3

    Wash the tomatoes and cut them in half or quarters depending on size. Remove seeds from melon and cut into slices. Cut the flesh from the skin and halve the slices.

  4. 4

    Pat the steaks dry. Cut the fat edge so that the steaks do not bend when roasted. Heat 4 tablespoons of oil bit by bit in a large pan (with lid). Fry the meat in it in portions on each side for 3-4 minutes medium.

  5. 5

    Take the steaks out, wrap them in aluminium foil and let them rest.

  6. 6

    In the meantime add the tomatoes to the pan. Season with 1 tablespoon vinegar, salt, pepper and 1 tablespoon sugar. Braise in the closed pan for about 10 minutes. After about 5 minutes, fold in melon. Arrange vegetables, meat and chimichurri.

Nutrition Facts

KCAL
360 kcal
CARBS
17 g
FATS
12 g
PROTEINS
43 g