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🍽️ Mediterranean Beef Steaks with Tomato Relish and Greek Pasta

590 kcal · 30 min · 4 servings

Mediterranean Beef Steaks with Tomato Relish and Greek Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the steaks under cold running water.
  2. 2. Pat the meat completely dry with kitchen paper.
  3. 3. Season the steaks generously with salt.
  4. 4. Rub the steaks all over with Herbs de Provence.
  5. 5. Set the seasoned steaks aside to reach room temperature.
  6. 6. Wash the bell peppers thoroughly.
  7. 7. Cut the bell peppers in half and remove the inside.
  8. 8. Cut the bell peppers into thin strips.
  9. 9. Wash the zucchini.
  10. 10. Cut off the ends of the zucchini.
  11. 11. Quarter the zucchini lengthwise.
  12. 12. Cut the zucchini pieces into bite-sized chunks.
  13. 13. Cut the onion in half.
  14. 14. Peel the onion halves.
  15. 15. Slice the onion into thin strips.
  16. 16. Peel the garlic.
  17. 17. Mince the garlic finely.
  18. 18. Heat two tablespoons of olive oil in a pot over medium heat.
  19. 19. Add the prepared vegetables to the hot oil.
  20. 20. Season the vegetables with a pinch of salt and a pinch of sugar.
  21. 21. Sauté the vegetables for about five minutes, stirring occasionally.
  22. 22. Add the chopped tomatoes to the pot.
  23. 23. Pour in about 100 milliliters of water.
  24. 24. Bring the mixture to a boil.
  25. 25. Simmer the vegetables over medium heat for about ten minutes.
  26. 26. Check if the vegetables are soft.
  27. 27. Bring about two liters of salted water to a boil in another pot.
  28. 28. Add the kritharaki (small Greek pasta) to the boiling salted water.
  29. 29. Cook the pasta for about nine minutes.
  30. 30. Heat two tablespoons of olive oil in a frying pan over medium temperature.
  31. 31. Sear the steaks on the first side for about two minutes until golden brown.
  32. 32. Sear the steaks on the second side for about two minutes until golden brown.
  33. 33. Reduce the heat to a lower setting.
  34. 34. Add one tablespoon of butter to the pan.
  35. 35. Cover the pan with a lid.
  36. 36. Finish cooking the steaks for about six minutes.
  37. 37. Rinse the thyme under water.
  38. 38. Shake the thyme dry.
  39. 39. Pluck the thyme leaves from the stems.
  40. 40. Finely chop the thyme leaves.
  41. 41. Drain the cooked kritharaki into a sieve.
  42. 42. Add two tablespoons of butter to the same pot used for the pasta.
  43. 43. Add the chopped thyme to the butter.
  44. 44. Melt the butter with the thyme over medium heat.
  45. 45. Return the drained kritharaki to the pot.
  46. 46. Season the pasta with salt and pepper.
  47. 47. Taste the tomato caponata and adjust with honey.
  48. 48. Season the tomato caponata finally with salt and pepper.
  49. 49. Plate the tomato caponata.
  50. 50. Plate the kritharaki.
  51. 51. Plate the steaks.
  52. 52. Serve the dish.

Nutrition per serving