Seared lemon beef

Name: Seared lemon beef
Cook time: 20 min
Yield: 2
Cuisine: Mediterranean

with roasted vegetables and basil cream

Ready in around 20 mins

RECIPE FACT:

Pesto is a Ligurian coast speciality and was a practical way for Genoese sailors to preserve basil to take on long voyages.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Place the steamed red potatoes onto the tray. Peel the red onion then slice into 1 cm wedges and place onto the tray. Drizzle with oil and season with salt and pepper then place into the oven and bake for 15 mins. Slice the woody ends off the sweet stem broccoli and cut in half lengthways.
2. TO COOK THE SWEET STEM BROCCOLI:
Once the vegetables have been in the oven for 15 mins, add the sweet stem broccoli and cook for a further 5--8 min or until vegetables are cooked through and starting to crisp around the edges. Add the mesclun to a salad bowl, just before serving add the balsamic dressing and toss to combine.
3. TO COOK THE BEEF:
Place the non-stick frying pan back over a high heat with a drizzle of oil. Once hot, add the lemon seasoned beef steaks and cook for 2-3 mins each side. Remove from the pan and allow to rest for a few minutes before slicing against the grain.
TO SERVE:
Arrange roasted vegetables onto plates and top with lemon seasoned beef. Serve with balsamic dressed mesclun on the side. Dollop with pesto cream and sprinkle over shaved Parmesan.