Steak with Parmigiano Reggiano & Arugula
with lemon Brussels sprouts, courgette & onion jus4.0(96)
Calories
:Ā
573 kcalProtein
:Ā
35.3g proteinTotal
:Ā
35 minutesDifficulty
:Ā
MediumCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Selderij
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
- Soja
Did you know that arugula contains 5 times more calcium, vitamin A and iron than many other vegetables?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
Ā½ piece
Courgette
150 g
Brussels sprouts
Ā¼ 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
Ā¼ 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
ā¢Wok or sautĆ©pan with lid
ā¢Tall-Sided Pan
ā¢Aluminum Foil
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
