Steak with Cheesy Vegetable Gratin
with potatoes, chives, fried onion & courgette
The French do not only use the word 'gratin' to describe a crunchy crust - it's also a word which refers to the French elite!
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)
200 g
Potatoes
½ piece
Courgette
½ piece
Carrot
½ piece
Onion
2.5 g
Fresh chives
(May be present Celery)
15 g
Grated Gouda
(Contains Milk)
75 g
Cooking cream
(Contains Milk)
Not included in your delivery
2 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
20 milliliters
Water
125 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature. Preheat the oven to 200°C and boil plenty of salted water in a pot or saucepan. Peel or wash the potatoes and cut into 2cm chunks. Slice the carrot into thin rounds. Boil the potatoes and carrot for 10 - 13 minutes, covered, then drain and set aside.
Dice the courgette. Heat half of the olive oil in a frying pan over medium-high heat. Fry the courgette for 3 - 4 minutes, then add the water (see pantry for amount). Cover with the lid and allow to stew for 6 - 8 minutes, stirring regularly. Season to taste with salt and pepper. Meanwhile, prepare the stock and finely chop the chives.
Melt half of the butter in a saucepan over medium heat. Add the flour and allow to cook for 2 - 3 minutes, stirring continuously. Lower the heat, then pour in the cream and whisk continuously to incorporate. Repeat with the stock, then turn up the heat. Allow to simmer gently for 3 - 4 minutes until thickened, then stir in two thirds of the chives. Season to taste with salt and pepper.
Grease an oven dish with the rest of the olive oil. Transfer the potatoes, carrot and courgette to the oven dish. Pour over the sauce and then scatter over the cheese. Bake in the oven for 15 - 25 minutes, or until golden-brown.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Slice the onion into half rings. When the gratin has 10 minutes left, melt the rest of the butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak with the onion for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil.
Slice the steak against the grain. Serve the gratin on plates with the steak and onion alongside. Garnish with the rest of the chives.