Carb-Conscious Herbed Beef Steak

Nutrition per serve

Ingredients

• 150g green beans
• 1pcs zucchini
• 2pcs tomato
• 1clove garlic
• 10g Spanish seasoning
• 2g dried oregano
• 2pcs beef rump steaks
• 20g butter
• 5ml red wine vinegar
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Remove 20g butter from the fridge to soften. Trim the beans. Halve the zucchini lengthwise, then thickly slice on an angle. Cut the tomatoes into wedges. Finely chop the garlic, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt to the garlic on the chopping board helps).
2. Step 2 — Make smoky butter
   Put the butter, 1 tsp Spanish seasoning*, half the garlic and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Mash with a fork until combined.
3. Step 3 — Season steaks
   Combine the remaining garlic, 1 tsp dried oregano* and 2 tsp olive oil in a shallow dish and season with salt and pepper. Add the steaks and turn to coat.
4. Step 4 — Cook steaks
   Heat 1 tsp olive oil in a medium frypan over high heat until hot (it's important to have the pan very hot before adding the steak, otherwise it may stew slightly and become tough). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 4 mins.
5. Step 5 — Cook vegetables
   Wipe the pan clean. Heat 1 tsp olive oil in the pan over high heat. Cook the beans, stirring occasionally, for 2 mins. Add the zucchini and cook, stirring regularly, for 2 mins. Add the tomato and cook, stirring, for 2 mins or until the tomato is slightly softened and the beans are lightly charred and tender. Remove from the heat and season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the smoky butter to the vegetables and toss until melted. Divide the vegetables and steaks among plates. Drizzle with the pan juices and resting juices, if desired, to serve.

Allergens

Milk, Sulphites