Steak with Zhoug & Eggplant

Name: Steak with Zhoug & Eggplant with potatoes & cherry tomatoes
Total time: 10 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 45 g Zhoug; 2 piece Marinated steak; 400 g Potatoes; 1 sachet(s) Middle Eastern spice mix; 1 piece Eggplant; 125 g Red cherry tomatoes; 1 piece Garlic; 3 teaspoon Ground paprika; 1 piece Red onion; 2 tablespoon Olive oil; 1.5 tablespoon [Plant-based] butter; 50 milliliters Water; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with potatoes & cherry tomatoes

3.5(212)

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Calories

618 kcal

Protein

31.1g protein

Total

10 minutes

Difficulty

Easy

Calorie Smart

MICROWAVE PREP

High Protein

New Ingredient

-30% carbs

Allergens:

Selderij
May contain traces of allergens
Ei
Gluten
Melk (inclusief lactose)
Mosterd
Sesamzaad
Soja

There is a special ingredient in your box! Zhoug is a spicy, herbal sauce from the Middle East, made from coriander, garlic, chili peppers, spices and olive oil.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

25 g

Zhoug

1 piece

Marinated steak

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

200 g

Potatoes

½ sachet(s)

Middle Eastern spice mix

½ piece

Eggplant

65 g

Red cherry tomatoes

½ piece

Garlic

1.5 teaspoon

Ground paprika

½ piece

Red onion

Not included in your delivery

1 tablespoon

Olive oil

¾ tablespoon

[Plant-based] butter

25 milliliters

Water

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2584 kJ

Calories618 kcal

Fat33.8 g

Saturated Fat9.7 g

Carbohydrate46.1 g

Sugar10.4 g

Dietary Fiber12.1 g

Protein31.1 g

Salt1.4 g

Potassium275.6 mg

Calcium10.5 mg

Iron0.2 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

•Large Frying Pan

•heat resisting bowl

•Plastic Wrap

•Tall-Sided Pan

Cooking Steps

Take the steak out of the fridge and allow it to reach room temperature (see Tip).
Heat a generous drizzle of olive oil in a large frying pan over high heat.
Slice the eggplant into thin crescents, then fry for 3 - 4 minutes.

Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. This way, the steak will be at room temperature when you eventually fry it.

Cut the potatoes into thin wedges and transfer to a large microwave-safe bowl. Top with a small knob of butter and 1 tbsp water per person.
Scatter over the paprika and season with salt and pepper.
Cover the bowl with plastic wrap and pierce several holes across the surface.
Microwave on high for 6 - 7 minutes or until soft when tested with a fork.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
Crush or mince the garlic. Slice the onion into half rings.
Reduce the heat under the eggplant to medium-high. Add the garlic, onion, cherry tomatoes, Middle Eastern spices and water (see pantry for amount).
Fry for 4 minutes, covered. Season to taste with salt and pepper.

Serve the potatoes on plates.
Serve the vegetables and the steak alongside.
Drizzle the steak with the zhoug* and serve the potatoes with mayonnaise as preferred.

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