Minute Steak

with Roasted Broccolini and Carrots Topped with Garlic Butter

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low-carb
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low-carb
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Instructions

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1 Prep steaks

Remove the steak and butter from the fridge 20 min before cooking. Preheat the oven to 220°C/200°C fan.

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2 Roast

Trim the broccolini. Peel and slice the carrots and shallots into sticks. Place the vegetables in a lined roasting dish. Sprinkle with salt and 5-spice. Roast in the oven for 20 min.

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3 Make garlic butter

Place the butter onto a piece of baking paper. Mash it with a fork. Peel and crush the garlic into the butter and continue to mash until combined. 

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4 Freeze

Roll the baking paper into a small roll with the butter inside it, like an old fashioned sweet. Place it in the freezer until ready to serve.

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5 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 1-2 min on each side or until cooked to your liking. Season with salt and pepper. Transfer the steaks to a plate and leave them to rest for 3-4 min.  

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6 Serve

Top each steak with a knob of garlic butter and serve the roasted vegetables on the side.

Tips for fussy eaters

Serve the steaks with mashed potatoes, a knob of butter and their vegetables of choice.

Pro tip

Pat the steak dry with a piece of kitchen paper before placing them in the hot pan. Allow the steak to stick to the pan before moving or flipping it. This way, the steak will brown nicely!

Get the veggies in the oven and put your feet up; this one's the perfect weeknight dinner!

Cooking Time: 25 min

Cals 606 · Prot 44 · Carbs 16 · Fat 42

Gluten-Free

Ingredients

Number of people

Steaks

Minute steak 360 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Garlic butter

Salted butter 50 Grams
Garlic cloves 2 Pieces

Veggies

Broccolini 150 Grams
Carrot 2 Pieces
Shallots 2 Pieces
Salt 1 Tsp
Chinese 5 spice 2 Grams

Get the veggies in the oven and put your feet up; this one's the perfect weeknight dinner!

Cooking Time: 25 min

Cals 606 · Prot 44 · Carbs 16 · Fat 42

Gluten-Free

Instructions

photo

1 Prep steaks

Remove the steak and butter from the fridge 20 min before cooking. Preheat the oven to 220°C/200°C fan.

photo

2 Roast

Trim the broccolini. Peel and slice the carrots and shallots into sticks. Place the vegetables in a lined roasting dish. Sprinkle with salt and 5-spice. Roast in the oven for 20 min.

photo

3 Make garlic butter

Place the butter onto a piece of baking paper. Mash it with a fork. Peel and crush the garlic into the butter and continue to mash until combined. 

photo

4 Freeze

Roll the baking paper into a small roll with the butter inside it, like an old fashioned sweet. Place it in the freezer until ready to serve.

photo

5 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 1-2 min on each side or until cooked to your liking. Season with salt and pepper. Transfer the steaks to a plate and leave them to rest for 3-4 min.  

photo

6 Serve

Top each steak with a knob of garlic butter and serve the roasted vegetables on the side.

Tips for fussy eaters

Serve the steaks with mashed potatoes, a knob of butter and their vegetables of choice.

Pro tip

Pat the steak dry with a piece of kitchen paper before placing them in the hot pan. Allow the steak to stick to the pan before moving or flipping it. This way, the steak will brown nicely!

Ingredients

Number of people

Steaks

Minute steak 360 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Garlic butter

Salted butter 50 Grams
Garlic cloves 2 Pieces

Veggies

Broccolini 150 Grams
Carrot 2 Pieces
Shallots 2 Pieces
Salt 1 Tsp
Chinese 5 spice 2 Grams
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