Mediterranean Steak Strips with Fresh Herbs
over rice with Greek-style cheese, lemon & pumpkin seeds
Roma tomatoes are also called pomodoro tomatoes, literally meaning "golden apples". The name is an excellent description of their delicious, full flavour!
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
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
(May be present: Pinda's, Noten, Sesamzaad)
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
Utensils
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.
