Beef Steaks with Vegetables

Beef steaks with vegetables: beef minute steaks, zucchini, pepper, salt, cherry tomatoes, garlic cloves, baguette, sugar, olive oil, parmesan.

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• Completed in: 25 minutes
• Difficulty: easy
• Per serving: Energy: 400 kcal, carbohydrates: 22 g, Protein: 42 g, Fat: 15 g

Ingredients (for 6 servings)

• Zucchini 450g 
• Cherry tomatoes 600g
• 3 Garlic cloves
• 12 Beef minute steaks (approx. 75 g each)
• Salt
• 3 tbsp Olive oil
• Sugar
• Pepper
• Parmesan 60g
• Baguette 180g

1. Clean and dice the zucchini. 
2. Clean the tomatoes and cut in half. 
3. Press the garlic on with the palm of your hand.
4. Salt the steaks and fry them in a hot pan with the oil for 1⁄2 minute on each side. Put on a plate. 
5. Put the zucchini and garlic in the pan and fry for 2-3 minutes over medium heat. Add tomatoes, fry for 1 min. Season with salt, a pinch of sugar, and pepper.
6. Place the meat and leaked juice on the vegetables, cover, and heat for 1 min. 
7. Slice the parmesan into chips. 
8. Arrange the steaks and vegetables. Season with pepper and sprinkle with parmesan. 
9. Serve with a baguette.

TIP

Minute steaks are very thinly cut slices of lean, unstreaky, boneless meat that only need a few minutes in the pan. Whether from beef, pork, veal, or lamb: they are usually cut from the leg or - somewhat more expensive - from fillet or saddle.