Organic Steak with Homemade Fries
with tomato-green bean salad & onion jusCalories
:
805 kcalProtein
:
35.5g proteinTotal
:
35 minutesDifficulty
:
MediumFamily
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
100 g
Green beans
½ unit
Red onion
⅓ sachet(s)
BBQ spice rub
½ unit
Tomato
20 g
Arugula & lamb's lettuce
1 unit
Organic steak
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
1.5 tablespoon
Balsamic vinegar
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
50 milliliters
Low sodium beef stock
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3368 kJ
Calories805 kcal
Fat48.1 g
Saturated Fat16.8 g
Carbohydrate56.6 g
Sugar15 g
Dietary Fiber10.5 g
Protein35.5 g
Salt2.3 g
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.
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature. Preheat the oven to 200°C.
- Peel or wash the potatoes and cut into fries of no more than 1cm thickness.
- Pat the fries dry with kitchen paper, then transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake in the oven for 20 - 25 minutes, tossing halfway.
2
- In the meantime, discard the tips of the green beans and transfer to a pot or saucepan.
- Submerge with a shallow layer of water and add a pinch of salt.
- Bring to a boil and allow to simmer gently for 6 - 8 minutes until al dente, covered.
- Drain and rinse under cold water to stop the beans from cooking further, then set aside to cool.
3
- Prepare the stock.
- Slice the onion into half-rings.
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the onion for 6 - 7 minutes.
- Deglaze with the balsamic vinegar, then stir in the BBQ rub* and the stock. Allow to reduce over low heat for 5 - 8 minutes.
*Take care, this ingredient is spicy! Use as preferred.
4
- Melt a knob of butter in another frying pan over medium-high heat.
- Pat the steak dry with kitchen paper and season with salt.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan and season with pepper, then set aside under aluminum foil.
5
- Cut the tomato into wedges.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Season to taste with salt and pepper.
- Add the green beans, the tomato and the lettuce, then toss well to combine with the dressing.
6
- Slice the steak into strips and serve with the fries and the salad alongside.
- Top the steak with the onion jus.
- Serve the mayonnaise with the fries.
