Peppercorn Rubbed Steak

Peppercorn Rubbed Steak

with Warm Zucchini Antipasti

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

1 unit


7 g


6 g


50 g


160 g


113 g

Multicoloured Tomatoes

1 tsp

Peppercorns, ground

430 g

Russet Potato

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories590 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber7 g
Protein39 g
Cholesterol70 mg
Sodium400 mg
Instructionsarrow up iconarrow up icon
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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.