Beef Steak, Sauteed Vegetables and Sweet Potato

 

 

 

 

 

 

 

 

Ingredients

For the steak:
2 beef steaks (rib steak, sirloin or fillet depending on your preference)
1 tbsp. tablespoon of olive oil
1 tbsp. tablespoon of butter
2 cloves of crushed garlic
1 sprig of thyme or rosemary
Salt and pepper

For the sautéed vegetables:
1 zucchini cut into slices
1 carrot cut into thin strips
1 red pepper cut into strips
1 tbsp. tablespoon of olive oil
1 tbsp. teaspoon of soy sauce (optional)
Salt and pepper

For the sweet potato:
1 large sweet potato
1 tbsp. tablespoon of olive oil
1/2 tsp. teaspoon paprika
Salt and pepper

Preparation :

Cook the sweet potato:
Preheat the oven to 200°C.
Peel the sweet potato and cut it into fries or slices.
Mix with olive oil, paprika, salt and pepper.
Place on a baking tray covered with baking paper and bake for 25-30 minutes, turning halfway through cooking.

Prepare the sautéed vegetables:
In a hot pan with olive oil, brown the carrots and pepper for 3-4 minutes.
Add the zucchini and continue cooking for an additional 3 minutes.
Season with soy sauce, salt and pepper. Keep warm.

Cook the steak:
Heat a pan with the olive oil over high heat.
Sear the steaks for 2-3 minutes on each side (depending on desired doneness).
Add the butter, garlic and thyme/rosemary and baste the meat with the melted butter.
Remove from the heat and let rest for 5 minutes under aluminum foil.

Prepare and serve:
Arrange the steak on the plate with the sautéed vegetables and roasted sweet potato.
Serve immediately and enjoy!