Informations supplémentaires
35 min.
|
645 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into quarters. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake 26-30 minutes until colored.
2. Setup
Peel and thinly slice the beets. Cut the cucumbers into pieces. Crush the garlic.
3. Blanch the beets
Bring a small pot of water to a boil. Cook the beet slices for 2-4 minutes until tender. Drain and rinse with cold water. Lightly pat dry.
4. Make the salad
Toss the arugula with the beets, cucumber and crumbled feta. Whisk the honey and Dijon mustard with 1/4 2P | 1/3 3P cup of oil. Season with salt and pepper. Pour the dressing on the salad when ready to serve.
5. Cook the steak
Heat a drizzle of oil and 2 tbsp of butter in a pan over medium-high heat with the garlic and the sprig of rosemary. Pat the steak dry. Season with salt and the steak spices. Cook the flank steak 3-5 minutes on each side or until desired doneness. Baste the meat with the melted butter during cooking.
6. Plate your dish
Serve the steak with the salad and the potatoes. For children, cut the meat into thin slices, against the grain. Bon appétit!
400gFlank Steak
1unitGarlic Clove(s)
0.5unitFresh Rosemary
7.5mlSteak Spices
45gArugula
1unitRed Beets
2unitLebanese Cucumber(s)
50gFeta Cheese
15mlDijon Mustard
1unitHoney
500gWhite Potato(es)
What you need
pan, sheet pan, parchment paper, pot, strainer, bowl
645 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
19g
29%
cholesterol
93mg
31%
fiber
5g
20%
protein
45g
saturated
9g
45%
sodium
623mg
26%
sugar
18g
trans
0g