Grilled Steak with Parsley and Garlic Butter

Informations supplémentaires

35 min. | 527 kcal | easy | Signature, Family | Printable version

1. Setup Preheat the oven to 425°F. Take out of the fridge 2 tbsp. of butter. Peel the carrots and cut them diagonally. Chop the garlic and parsley. Mince the shallot finely. Crumble the feta cheese. Cut the potatoes into small sticks.

2. Bake the potatoes and carrots Put the potatoes on a tray with baking paper. Drizzle with oil, salt and pepper. Cook in the oven 24-28 minutes, turning them halfway.

3. Mix the butter In a bowl, mix the butter with the garlic and parsley. Add salt and pepper. Set aside. In another bowl, mix the arugula with the shallot (to taste), feta, a drizzle of oil and 1-2 tbsp. of cider or wine vinegar. Add salt and pepper to taste.

4. Cook the carrots Heat a drizzle of oil in a skillet over medium-high heat. Add the carrots and cook for 3-4 minutes. Add 1/4 cup of water and bring to a boil. Cook until the water has evaporated and the carrots are tender. Season to taste. Remove from the skillet and add to the bowl of arugula.

5. Cook the meat Add a drizzle of oil in the pan on medium-high. Add salt and pepper to the meat. Cook in the pan 3-5 minutes on each side or until desired doneness.

6. Plate your dish Serve the steak with the parsley butter, the salad and the fries. Bon appétit!

400gBeef striploin

40gFeta Cheese

1unitGarlic Clove(s)

0.5unitFresh Italian Parsley

60gArugula

6unitRainbow Carrots

0.5unitShallot

500gYellow Potato(es)

What you need Pan, bowl, baking tray, aluminium foil

527 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 41g

14%

fat 23g

35%

cholesterol 121mg

40%

fiber 3g

12%

protein 39g

saturated 14g

70%

sodium 418mg

17%

sugar 16g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg