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🍽️ Juicy Steak with Colorful Vegetables

597 kcal · 30 min · 4 servings

Ingredients

• 250 g green beans
• 1 broccoli (approx. 250 g)
• 3 spring onions
• 2 handfuls watercress
• 80 g pecans
• 250 g lychee
• 2 tbsp rapeseed oil
• 4 beef steaks (approx. 180 g each, e.g. from the rump)
• salt
• pepper
• 1 pinch ground coriander
• coarse sea salt
• soy sauce (for serving)

Instructions

1. 1. Thoroughly wash the beans and remove any tough ends.
2. 2. Wash the broccoli and separate it into small florets.
3. 3. Slice the spring onions diagonally into pieces about 1 centimeter long.
4. 4. Rinse the watercress and let it drain well.
5. 5. Roughly chop the nuts.
6. 6. Peel the lychees and remove the pits.
7. 7. Preheat the oven to 100 degrees Celsius using top and bottom heat.
8. 8. Rinse the steaks and pat them dry with kitchen paper.
9. 9. Heat oil in a pan and sear the steaks firmly on both sides.
10. 10. Season the steaks with salt, pepper, and coriander while frying.
11. 11. Remove the steaks from the pan.
12. 12. Place the steaks on a rack in the oven.
13. 13. Place a drip pan under the rack to catch any dripping fat.
14. 14. Let the steaks rest in the oven for about 10 minutes.
15. 15. Bring water to a boil and add some salt.
16. 16. Cook the beans for about 8 minutes in the salted water (blanching).
17. 17. Add the broccoli to the pot after about 4 minutes.
18. 18. Cook the broccoli together with the beans until done.
19. 19. Drain the vegetables.
20. 20. Plate the vegetables.
21. 21. Sprinkle the spring onions and watercress over the vegetables.
22. 22. Take the steaks out of the oven.
23. 23. Let the steaks rest briefly.
24. 24. Slice the steaks.
25. 25. Place the steak slices on top of the vegetables.
26. 26. Sprinkle the chopped pecans over the dish.
27. 27. Distribute the lychees on the plate.
28. 28. Sprinkle coarse salt over the steak.
29. 29. Serve the dish with soy sauce if desired.

Nutrition per serving

• kcal: 597
• Protein: 54 g · Fett/Fat: 33 g · Carbs: 20 g