Steak with Parmigiano Reggiano & Arugula

Name: Steak with Parmigiano Reggiano & Arugula with lemon Brussels sprouts, courgette & onion jus
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 piece Marinated steak; 1 piece Courgette; 300 g Brussels sprouts; ½ sachet(s) Mexican-style spices; ¼ piece Lemon; 20 g Arugula; 40 g Parmigiano Reggiano DOP; 2 tablespoon Olive oil; 3 tablespoon [Plant-based] butter; ½ tablespoon [Reduced salt] soy sauce; 100 milliliters Low sodium beef stock; 60 milliliters Water; to taste Extra virgin olive oil; to taste Salt and pepper

with lemon Brussels sprouts, courgette & onion jus

4.0

(74)

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Did you know that arugula contains 5 times more calcium, vitamin A and iron than many other vegetables?

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

•High Protein

Allergens:

Selderij

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Marinated steak

(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)

½ piece

Courgette

150 g

Brussels sprouts

¼ sachet(s)

Mexican-style spices

0.12 piece

Lemon

10 g

Arugula

20 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

1.5 tablespoon

[Plant-based] butter

¼ tablespoon

[Reduced salt] soy sauce

50 milliliters

Low sodium beef stock

30 milliliters

Water

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2396 kJ

Calories573 kcal

Fat41.1 g

Saturated Fat19.2 g

Carbohydrate12.1 g

Sugar5.5 g

Dietary Fiber8.9 g

Protein35.3 g

Salt1.5 g

Potassium235 mg

Calcium34 mg

Iron0.9 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

•Wok or sautépan with lid

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge and allow to reach room temperature (see Tip).
Prepare the stock.
Cut the courgette into batons.
Discard the base of the Brussels sprouts and remove any loose outer leaves, then cut the sprouts in half.

Tip: for the best result, do this 30 - 60 minutes before you start cooking.

Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the sprouts for 8 - 10 minutes.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 5 - 7 minutes.
Add the Mexican-style spices* and deglaze with the water (see pantry for amount).
Cover with the lid and cook for 2 - 4 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Season the steak with salt and pepper.
Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side, or until cooked as preferred.
Remove the steak from the pan and allow to rest under aluminum foil.
Melt a knob of butter in the same pan. Add the soy sauce and the stock, then bring to a boil and allow to reduce over medium heat.

Zest and quarter the lemon. Add some lemon zest and juice to the sprouts as preferred.
Grate the Parmigiano Reggiano. Slice the steak.
Serve the arugula on plates. Drizzle with extra virgin olive oil as preferred, then top with the courgette and sprouts. Garnish with the Parmigiano Reggiano.
Top with the steak and the jus, or serve alongside.