Marinated Steak with Courgette Ribbon Salad
with arugula, potatoes, tomato & dill- Selderij
- Selderij
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
There is a special ingredient in your box! Meatier steak comes from carefully selected cattle, raised under the best conditions, with a comfortable and spacious pasture.
Ingredients
1 piece
Tomato
200 g
Potatoes
½ piece
Courgette
½ piece
Red onion
5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
20 g
Arugula & lamb's lettuce
1 piece
Marinated steak
(Contains: Selderij, May contain traces of allergens, Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
½ tablespoon
White balsamic vinegar
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature. Boil plenty of salted water in a pot or saucepan. Thoroughly wash the potatoes and cut them into quarters. Boil the potatoes for 12 - 15 minutes, covered, then drain and rinse under cold water.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Shave the courgette into thin ribbons using a peeler or cheese slicer. Finely chop the onion and the dill (see Tip). Dice the tomato.
Tip: the courgette and the onion are served raw, but you can also fry them with the steak if preferred; drizzle with olive oil and fry briefly, seasoning to taste with salt and pepper.
In a bowl, combine two thirds of the extra virgin olive oil with the white balsamic vinegar and half of the dill. Season to taste with salt and pepper, then add the courgette ribbons and toss well to combine. Set aside until serving.
Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil. Shortly before serving, slice the steak against the grain.
In a large bowl, combine the onion with the mayonnaise, the white wine vinegar and the rest of the dill. Add the potatoes, then mix well to combine. Season to taste with salt and pepper.
Serve the lamb's lettuce and arugula on plates, then top with the courgette ribbons, potato salad, tomato and steak. Drizzle with extra virgin olive oil as preferred to finish.
