Marinated Steak with Courgette Ribbon Salad

Name: Marinated Steak with Courgette Ribbon Salad with arugula, potatoes, tomato & dill
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 2 piece Tomato; 400 g Potatoes; 1 piece Courgette; 1 piece Red onion; 10 g Fresh dill; 40 g Arugula & lamb's lettuce; 2 piece Marinated steak; 1 tablespoon [Plant-based] butter; 2 tablespoon Extra virgin olive oil; 1 tablespoon White balsamic vinegar; 2 teaspoon White wine vinegar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with arugula, potatoes, tomato & dill

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Did you know that the courgette is related to the squash? In fact, if a courgette is left to grow for longer, it is known as a marrow squash.

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

Allergens:

Selderij

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Tomato

200 g

Potatoes

½ piece

Courgette

½ piece

Red onion

5 g

Fresh dill

(May be present: Selderij)

20 g

Arugula & lamb's lettuce

1 piece

Marinated steak

(Contains: Selderij May be present: 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

Energy (kJ)2659 kJ

Calories636 kcal

Fat36.5 g

Saturated Fat8.9 g

Carbohydrate45.7 g

Sugar9.8 g

Dietary Fiber10.1 g

Protein31.4 g

Salt1 g

Potassium478 mg

Calcium57 mg

Iron1.3 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 with Lid

•Bowl

•Peeler or Cheese Slicer

•Large Bowl

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip).

Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking.

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.
Meanwhile, finely chop the onion and the dill.

Shave the courgette into thin ribbons using a peeler or cheese slicer.
In a bowl, combine the white balsamic vinegar with two thirds of the extra virgin olive oil 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.

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.
Dice the tomato.

Melt a 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.
Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Shortly before serving, slice the steak against the grain.