418238-1-eng-GB_steak-_-grilled-veg

Seared steak on Mediterranean vegetables

  • for 2 people
  • Ready in 35 minutes
  • Easy
This simple recipe couples steak – so soft you could eat it with a spoon – with a gorgeous garlicky dressing. A quick, healthy dish that will satisfy everyone.

Nutritional info per serving

Per serving: 237kcals, 10g fat (2.5g saturated), 23.9g protein, 13.5g carbs, 11.6g sugar, 0.2g salt

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INGREDIENTS

Leaves from 2 fresh thyme sprigs
2 tbsp olive oil
1 small garlic clove, crushed
3 tbsp virtually fat-free yogurt
1 large red pepper, halved lengthways, deseeded and cut into 8 thick slices
1 medium red onion, cut into thin wedges
2 medium courgettes, cut lengthways into 4-5mm-thick slices
175g fillet steak

METHOD

1. Put the thyme leaves into a mortar and bruise lightly with the pestle or the end of the rolling pin. Add 2 teaspoons of the oil, some seasoning and set aside.
2. Mix the crushed garlic with a little salt to a smooth paste in a bowl. Stir in the yogurt and season to taste with salt and pepper.
3. Heat a non-stick griddle or frying pan over a high heat, until smoking. Reduce the heat to medium, brush with a thin layer of the olive oil now and then, and cook the vegetables in batches, turning once, until tender: the peppers for 15 minutes, the onions for 6-8 minutes and the courgettes for 2-3 minutes. Transfer to a baking tray as each batch is cooked and keep warm in a low oven.
4. Heat the pan to high. Brush the fillet steak lightly with the remaining olive oil and season well. Sear for 3 minutes on each side for medium-rare, rest for 5 minutes, then slice. Arrange the vegetables on each plate and top with slices of steak. Drizzle with the thyme oil and top each with a spoonful of garlic yogurt dressing.

  • To speed things up, cook the vegetables in separate frying pans.
  • Argentina’s Malbec, with its easy-drinking, black cherry character, is a wow with this dish.

From August 2006

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