Everything about this dish is infused with zesty freshness. From the sumptuous dukkah crust on your steaks to the feta and lemon-drenched veggies, there’s nothing about this dinner that isn’t easy to love.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Beans, trimmed
Dukkah Spice(ContainsTree Nut/Noix, Sesame/Sésame)
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat the oven to 450°F (to bake the steak). Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Thinly slice the zucchini into 1/4-inch rounds. Zest, then juice the lemon(s). Roughly chop the mint leaves.
Char the zucchini: Heat a large pan over medium-high heat. Add the zucchini to the dry pan. Cook until charred, 3-4 min per side. Transfer to a plate and set aside.
Cook the steak: Season the steak with the dukkah. Add a drizzle of oil to the same pan, then the steak. Sear until browned but not yet cooked through, 3-4 min per side. Transfer to a baking sheet. Bake in the centre of the oven, until steak is cooked to desired doneness, 4-6 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Cook the veggies: Meanwhile, add another drizzle of oil to the pan, then the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min.
Assemble the greens: In a medium bowl, whisk together lemon zest, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Toss in the green beans, zucchini, mint and as much feta as you like. Season with salt and pepper.
Finish and serve: Thinly slice the steak. Divide the veggies and steak between plates and enjoy!