Summer is so close we can taste it! And tonight's meal will have you longing for warm July weather. Pan-seared steak, juicy zucchini antipasti, and oven-roasted potatoes come together for a weeknight winning meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Top Sirloin Steak
1 unit
Lime
7 g
Cilantro
6 g
Garlic
50 g
Shallot
160 g
Zucchini
113 g
Multicoloured Tomatoes
1 tsp
Peppercorns, ground
430 g
Russet Potato
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut the potatoes into 1-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 23-24 min
Peel, then mince the shallot. Roughly chop the cilantro. Halve the tomatoes. Cut the zucchini into 1/4-pieces. Peel, then mince the garlic. Zest, then juice half the lime. Cut the remaining lime into wedges.
Pat the steak dry with paper towels. Season with salt and ground peppercorns. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown,1-2 min per side. Remove the pan from the heat and transfer the steak to another baking sheet. Bake in the top of the oven, until cooked to desired doneness, 5-8 min.**
Carefully wipe the pan clean. Re-heat over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the zucchini, shallots and garlic. Cook, stirring often until the zucchini is golden brown and slightly tender, 2-3 min.
Add the tomatoes, cilantro, lime zest, zucchini and 1 tbsp lime juice (dbl for 4ppl) to a large bowl. Season with salt and pepper. Toss to combine.
Slice the steak. Divide the steak and potatoes between plates. Spoon the warm zucchini antipasti over the steak.