Mediterranean Steak Strips with Fresh Herbs

Name: Mediterranean Steak Strips with Fresh Herbs over rice with Greek-style cheese, lemon & pumpkin seeds
Total time: 20m
Yield: 2
Ingredients: 200 g Steak strips; 150 g White long grain rice; 50 g Greek-style cheese; 1 sachet(s) Greek-style spice mix; 1 piece Cucumber; 1 piece Red onion; 1 piece Roma tomato; 1 piece Lemon; 10 g Dill, mint & flat leaf parsley; 20 g Pumpkin seeds; 1 piece Low sodium vegetable stock cube; 2 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 teaspoon Honey [or plant-based alternative]; 2 tablespoon Water for the sauce; to taste Extra virgin olive oil; to taste Salt and pepper

over rice with Greek-style cheese, lemon & pumpkin seeds

4.5(196)

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Calories

723 kcal

Protein

39g protein

Difficulty

Easy

High Protein

Allergens:

Melk (inclusief lactose)
Pinda's
Noten
Sesamzaad
May contain traces of allergens

Roma tomatoes are also called pomodoro tomatoes, literally meaning "golden apples". The name is an excellent description of their delicious, full flavour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Steak strips

75 g

White long grain rice

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ sachet(s)

Greek-style spice mix

½ piece

Cucumber

½ piece

Red onion

½ piece

Roma tomato

½ piece

Lemon

5 g

Dill, mint & flat leaf parsley

10 g

Pumpkin seeds

(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1 tablespoon

[Plant-based] butter

1 teaspoon

Mustard

1 teaspoon

Honey [or plant-based alternative]

1 tablespoon

Water for the sauce

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3024 kJ

Calories723 kcal

Fat27.4 g

Saturated Fat14.6 g

Carbohydrate79.2 g

Sugar12.1 g

Dietary Fiber7.9 g

Protein39 g

Salt1.5 g

Potassium193.3 mg

Calcium18.7 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Large Salad Bowl

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the rice for 12 - 15 minutes or until done, then drain and set aside.
Chop the onion into half rings.
Cut the lemon into 6 wedges and finely chop the fresh herbs.
Dice the cucumber and tomato.

In a large salad bowl, combine the mustard with the juice of 1 lemon wedge per person and half of the honey, along with some extra virgin olive oil to taste.
Add the onion and half of the fresh herbs to the salad bowl and mix to combine with the dressing. Season to taste with salt and pepper.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.

Melt a knob of butter in the same pan over high heat and fry the steak strips with the Greek-style spices for 1 minute.
Deglaze the pan with the juice of 1 lemon wedge per person and the water for the sauce (see pantry for amount).
Stir in another knob of butter as well as the remaining fresh herbs and honey. Season to taste with salt and pepper.

Add the cucumber and rice to the salad bowl and toss well to combine. Add more extra virgin olive oil as preferred.
Serve the salad on deep plates. Top with the steak strips and diced tomato, then drizzle over the sauce from the frying pan.
Crumble over the Greek-style cheese and garnish with the pumpkin seeds.
Serve with the remaining lemon wedges alongside.