Balsamic Beef with Zucchini & Bean Salad
This week’s steak recipe is a dish full of surprises! Bite into the tangy and tender cut to excite your taste buds, gobble up the green goodness of the side salad to nurture your body, and top it off with crunchy walnuts and salty fetta to enlighten your culinary soul – enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
2
Porterhouse Steak
2
zucchini
100 g
green beans
½
lemon
50 g
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
100 g
fetta cheese
(Contains: Milk;)
2 tbs
mint
Not included in your delivery
¼ cup
balsamic vinegar
¼ cup
olive oil
salt
pepper
Utensils
Cooking Steps
Place the garlic, vinegar and half of the oil in a glass or ceramic dish. Add the steaks. Turn to coat, then cover and refrigerate for up to 1 hour, the longer you leave it, the better the flavours will be! Meanwhile, using a vegetable peeler, peel the zucchini into ribbons. Place in a glass or ceramic bowl. Add the beans, lemon zest, lemon juice and remaining oil. Season with salt and pepper. Set aside for at least 10 minutes to let all those lovely flavours infuse.
Heat a little oil in a frying pan over a medium-high heat. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
Add the walnuts, fetta (if you think fetta makes everything better, add a little more) and mint to the zucchini. Toss to combine. Serve the juicy steaks with the zucchini and bean salad. Did you know? Balsamic vinegar has been produced since the 11th century and was originally used as a healing remedy. It was so highly regarded that it was even used as a marriage dowry!
