Seared steak on Mediterranean vegetables

Seared steak on Mediterranean vegetables
  • Serves icon Serves 2
  • Time icon Ready in 35 minutes

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.

Nutrition: per serving

Calories
237kcals
Fat
10g (2.5g saturated)
Protein
23.9g
Carbohydrates
13.5g (11.6g sugars)
Salt
0.2g
Calories
237kcals
Fat
10g (2.5g saturated)
Protein
23.9g
Carbohydrates
13.5g (11.6g sugars)
Salt
0.2g

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.

delicious. tips

  1. To speed things up, cook the vegetables in separate frying pans.

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