Steak with Fried Sprouts and Parmigiano Reggiano
with courgette and arugula
This recipe provides 270 grams of vegetables per portion
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
½ piece
Courgette
150 g
Brussels sprouts
¼ sachet(s)
Mexican-style spices
0.12 piece
Lemon
10 g
Arugula
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
¼ tablespoon
[Reduced salt] soy sauce
50 milliliters
Water
¼ piece
Low sodium beef stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge (see Tip).
- Cut the courgette in half lengthways and then across the width. Cut the courgette into 1cm thick sticks.
- Trim the bottoms of the Brussels sprouts, remove any loose leaves, and rinse the sprouts under running water. Cut the Brussels sprouts in half widthways.
Tip: if you have enough time, take the steak out of the fridge 30 minutes before frying.
- 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 another drizzle of olive oil in a frying pan over medium-high heat. Fry the courgette sticks for 5 - 7 minutes and add the Mexican-style spices.
- Deglaze the sprouts with 2 tbsp water per person, then cover with the lid and cook for 2 - 4 more minutes.
- Rub the steak with salt and pepper.
- Heat a generous knob of butter in a frying pan over medium-high heat.
- Once the butter is nice and hot, lay the steak in the pan and fry for 1 - 3 minutes on each side, or until cooked to your preference (see Tip).
- Remove the steak from the pan and let it rest under aluminium foil.
Tip: fry the steak for 1 - 2 minutes on each side if you like it rare, 2 1/2 - 3 minutes on each side for medium-rare, and 4 - 5 minutes on each side if you prefer it well done.
- Heat a knob of butter in the same frying pan.
- Add the soy sauce, water and stock cube (see pantry items for amounts).
- Bring to a boil and let the gravy reduce over medium heat.
- Zest the lemon, then cut it into 4 wedges.
- Add lemon juice and zest to the sprouts to taste.
- Finely grate the Parmigiano Reggiano.
- Serve the arugula on plates. Drizzle over extra virgin olive oil to taste and sprinkle half of the grated cheese on top.
- Slice the steak and serve it over the arugula, then pour the gravy over or serve on the side.
- Serve the Brussels sprouts and courgette sticks around the steak, then sprinkle the remaining cheese over the sprouts.