Balsamic Beef with Zucchini & Bean Salad

Name: Balsamic Beef with Zucchini & Bean Salad
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 clove garlic; ¼ cup balsamic vinegar; ¼ cup olive oil; 2 Porterhouse Steak; 2 zucchini; 100 g green beans; ½ lemon; 50 g walnuts; 100 g fetta cheese; 2 tbs mint; salt; pepper

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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!

Tags:

Naturally Gluten-Free

Allergens:

Walnut

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories2930 kcal

Fat33.8 g

of which saturates8.8 g

Carbohydrate4.3 g

of which sugars3.7 g

Protein89.8 g

The average adult daily energy intake is 8700 kJ

Utensils

•Bowl

•Knife

•Peeler

•Aluminum Foil

•Pan

Cooking Steps

1

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.

2

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.

3

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!