Steak with Parmigiano Reggiano & Arugula
with lemon Brussels sprouts, courgette & onion jus
Did you know that arugula contains 5 times more calcium, vitamin A and iron than many other vegetables?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
