Steak with Zucchini Gratin au Gruyere and Dijon Sauce

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Pat them dry with kitchen paper. Slice the zucchini finely. Peel and slice the shallots finely. Peel and mince the garlic.

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2 Season zucchini

Place the zucchini slices in a bowl with a drizzle of olive oil, a pinch of salt and pepper, the dried parsley and garlic. Toss. Grate the Gruyere cheese.

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3 Bake gratin

Place 1/3 of the zucchini slices in the bottom of a baking dish. Top with 1/3 of the shallots and cheese. Repeat the layering process until you run out of ingredients, finishing with a layer of cheese. Bake for 20-25 min or until the zucchini is tender.

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4 Fry steaks

Once the gratin has been baking for around 15 min, heat a pan over a medium-high heat. Add a drizzle of oil and half of the butter. Once hot, add the steaks and fry for 3-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Reserve the pan. 

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5 Make sauce

Return the pan to a low heat. Add the mustardsour cream and the remaining butter. Cook for 2 min, loosening any bits from the bottom of the pan with a spatula. Season the sauce with a pinch of salt and pepper

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6 Serve

Dress the rocket with a drizzle of olive oil. Once rested, season the steaks with salt and pepper. Serve the steaks alongside the gratin, Dijon sauce and rocket salad.

Tips for fussy eaters

Serve with boiled potatoes and a knob of cold butter!

Pro tip

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

This mouthwatering dinner feels decidedly French!

Cooking Time: 30 min

Cals 882 · Prot 73 · Carbs 29 · Fat 54

Gluten-Free

Ingredients

Number of people

Steak

Sirloin steak 400 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Gratin

Large zucchini 1 Piece
Shallots 2 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried parsley 2 Grams
Gruyere 60 Grams

Sauce

Dijon mustard 6 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Rocket 20 Grams
Olive oil 1 Tbsp

This mouthwatering dinner feels decidedly French!

Cooking Time: 30 min

Cals 882 · Prot 73 · Carbs 29 · Fat 54

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Pat them dry with kitchen paper. Slice the zucchini finely. Peel and slice the shallots finely. Peel and mince the garlic.

photo

2 Season zucchini

Place the zucchini slices in a bowl with a drizzle of olive oil, a pinch of salt and pepper, the dried parsley and garlic. Toss. Grate the Gruyere cheese.

photo

3 Bake gratin

Place 1/3 of the zucchini slices in the bottom of a baking dish. Top with 1/3 of the shallots and cheese. Repeat the layering process until you run out of ingredients, finishing with a layer of cheese. Bake for 20-25 min or until the zucchini is tender.

photo

4 Fry steaks

Once the gratin has been baking for around 15 min, heat a pan over a medium-high heat. Add a drizzle of oil and half of the butter. Once hot, add the steaks and fry for 3-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Reserve the pan. 

photo

5 Make sauce

Return the pan to a low heat. Add the mustardsour cream and the remaining butter. Cook for 2 min, loosening any bits from the bottom of the pan with a spatula. Season the sauce with a pinch of salt and pepper

photo

6 Serve

Dress the rocket with a drizzle of olive oil. Once rested, season the steaks with salt and pepper. Serve the steaks alongside the gratin, Dijon sauce and rocket salad.

Tips for fussy eaters

Serve with boiled potatoes and a knob of cold butter!

Pro tip

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

Ingredients

Number of people

Steak

Sirloin steak 400 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Gratin

Large zucchini 1 Piece
Shallots 2 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried parsley 2 Grams
Gruyere 60 Grams

Sauce

Dijon mustard 6 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Rocket 20 Grams
Olive oil 1 Tbsp
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