Garlic butter beef steak

Name: Garlic butter beef steak
Cook time: 25 min
Yield: 4

with crushed potatoes, broccoli, courgette and spiced almond

Ready in around 25 mins

RECIPE FACT:

Even though courgette is served as a vegetable, it’s technically a fruit because it comes from a flower.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200⁰C (fan bake).
1. TO COOK THE POTATOES:

Empty pack of steamed potatoes on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Press lightly with a fork to crush slightly. Cook in the pre-heated oven for 15-20 mins, until golden.
2. TO COOK THE BROCCOLI AND COURGETTE:

Cut the broccoli into small florets. Cut the courgette in half lengthways then slice into 1 cm half-moons. Place broccoli and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 10 mins. Slice roasted capsicum into ½ cm strips. Add the capsicum after the 10 mins and cook for a further 2 mins.
3. TO PREPARE AND COOK STEAK:

Remove the premium sirloin steaks from their packaging and pat dry with paper towel. Season with salt and pepper. Heat o a drizzle ofcooking oil in a large frying pan over a medium-high heat. Once the pan is hot, add the steaks and cook on each side for 1-2 mins for medium rare. Set aside to rest, reserving pan. Thinly slice beef just before serving. Add pot of garlic butter to the reserved pan, over a medium heat. When the butter starts to bubble add spiced almonds and turn off the heat.
TO SERVE:

Divide potatoes and veggies between plates. Top with sliced beef and drizzle over garlic butter. Serve lemon & herb mayo on the side.