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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef 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

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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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1

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

2

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.

3

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.**

4

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.

5

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.

6

Slice the steak. Divide the steak and potatoes between plates. Spoon the warm zucchini antipasti over the steak.