Sirloin Steak with Anchovy Butter

and Greens

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Instructions

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1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Trim the green beans. Chop the zucchini into french fries. Slice the lemon into wedges. Add the anchovies to a plate and mash them, using a fork. Peel and crush the garlic. Chop the fresh parsley.

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2 Boil beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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3 Make anchovy butter

Meanwhile, combine the mashed anchovies, crushed garlic, chopped parsley, olive oil and salted butter in a pan. Heat the pan over a very low heat, stirring, for 3-5 min or until the anchovies have melted. Remove the pan from the heat and set aside to keep warm until serving.

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4 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan over a high heat with a drizzle of olive oil. Once hot, add the steaks. Fry for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season with salt and black pepper.

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5 Fry vegetables

Meanwhile, wash and dry the pan and return it to a medium-high heat. Add a drizzle of olive oil, the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min. Season with a squeeze of lemon juice.

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6 Serve

Divide the rested steaks and the pan-fried vegetables among plates. Drizzle the steaks with the anchovy butter. Garnish with the remaining lemon wedges and serve immediately.

Tips for fussy eaters

Serve their steak without the anchovy butter, with mashed potatoes and fresh vegetables.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

This hearty steak dinner is low-carb through and through!

Cooking Time: 20 min

Cals 457 · Prot 40 · Carbs 16 · Fat 27

Gluten-Free

Ingredients

Number of people

Steaks

Beef striploin steak 300 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Anchovy butter

Anchovies 10 Grams
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Salted butter 20 Grams

Greens

Green beans 250 Grams
Zucchini small 3 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp

This hearty steak dinner is low-carb through and through!

Cooking Time: 20 min

Cals 457 · Prot 40 · Carbs 16 · Fat 27

Gluten-Free

Instructions

photo

1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Trim the green beans. Chop the zucchini into french fries. Slice the lemon into wedges. Add the anchovies to a plate and mash them, using a fork. Peel and crush the garlic. Chop the fresh parsley.

photo

2 Boil beans

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

3 Make anchovy butter

Meanwhile, combine the mashed anchovies, crushed garlic, chopped parsley, olive oil and salted butter in a pan. Heat the pan over a very low heat, stirring, for 3-5 min or until the anchovies have melted. Remove the pan from the heat and set aside to keep warm until serving.

photo

4 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan over a high heat with a drizzle of olive oil. Once hot, add the steaks. Fry for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season with salt and black pepper.

photo

5 Fry vegetables

Meanwhile, wash and dry the pan and return it to a medium-high heat. Add a drizzle of olive oil, the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min. Season with a squeeze of lemon juice.

photo

6 Serve

Divide the rested steaks and the pan-fried vegetables among plates. Drizzle the steaks with the anchovy butter. Garnish with the remaining lemon wedges and serve immediately.

Tips for fussy eaters

Serve their steak without the anchovy butter, with mashed potatoes and fresh vegetables.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steaks

Beef striploin steak 300 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Anchovy butter

Anchovies 10 Grams
Garlic cloves 2 Pieces
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Salted butter 20 Grams

Greens

Green beans 250 Grams
Zucchini small 3 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
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