Steak with Caper Cream Sauce

and Greens

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Instructions

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1 Prep ingredients

Remove the steaks from the fridge and set aside. Peel and finely chop the shallots and garlic. Chop the zucchini into chunky sticks. Boil the measured water and dissolve the stock cube in it.

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2 Boil green beans

Trim the green 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 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 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper

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4 Make sauce

While the steaks are resting, return the pan to the heat with another drizzle of oil. Add the shallots and garlic and fry with a small pinch of salt for 2 min. Add the capers and the stock and cook for 2-3 min. Add the cooking cream and simmer until reduced to the desired consistency. Cover with a lid to keep warm.

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5 Fry vegetables

Heat a second pan over a medium-high heat with a drizzle of olive oil. Add the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min. 

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6 Serve

Divide the cream sauce and the vegetables among plates. Slice the rested steaks and arrange the slices over the sauce. Serve immediately.

Tips for fussy eaters

If capers aren't a favourite, leave them out. Serve the steak bites with a simple creamy sauce and mashed potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

The combination of juicy steak, creamy sauce and healthy greens is a classic for good reason.

Cooking Time: 30 min

Cals 796 · Prot 61 · Carbs 21 · Fat 52

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Water 150 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Capers 20 Grams
Cooking cream 200 ML

Greens

Small zucchini 3 Piece
Green beans 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

The combination of juicy steak, creamy sauce and healthy greens is a classic for good reason.

Cooking Time: 30 min

Cals 796 · Prot 61 · Carbs 21 · Fat 52

Instructions

photo

1 Prep ingredients

Remove the steaks from the fridge and set aside. Peel and finely chop the shallots and garlic. Chop the zucchini into chunky sticks. Boil the measured water and dissolve the stock cube in it.

photo

2 Boil green beans

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

photo

3 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 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper

photo

4 Make sauce

While the steaks are resting, return the pan to the heat with another drizzle of oil. Add the shallots and garlic and fry with a small pinch of salt for 2 min. Add the capers and the stock and cook for 2-3 min. Add the cooking cream and simmer until reduced to the desired consistency. Cover with a lid to keep warm.

photo

5 Fry vegetables

Heat a second pan over a medium-high heat with a drizzle of olive oil. Add the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min. 

photo

6 Serve

Divide the cream sauce and the vegetables among plates. Slice the rested steaks and arrange the slices over the sauce. Serve immediately.

Tips for fussy eaters

If capers aren't a favourite, leave them out. Serve the steak bites with a simple creamy sauce and mashed potatoes.

Pro tip

Why not cook the steaks on the grill / barbecue / braai?

Ingredients

Number of people

Steaks

Sirloin steak 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Water 150 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Capers 20 Grams
Cooking cream 200 ML

Greens

Small zucchini 3 Piece
Green beans 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
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