Beef Steak with Mixed Vegetables

For the steaks: Rinse the steaks, pat dry, season with pepper. Thaw the broccoli. Rinse and slice the zucchini. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into pieces. Clean the mushrooms with a damp cloth and halve. Peel the carrots and remove the greens. Rinse and trim the green beans, divide into 4 bundles and wrap each in bacon. Place in a steamer over a pan of simmering water and steam until the beans are tender, about 15 minutes .

For the tomato: Preheat the oven to 160°C (approximately 325°F). Tear the bread  into pieces and place in a bowl with the milk. Rinse the tomatoes, remove the stems, cut a slice off the tops and scoop out the tomatoes. Add the cheese, egg and pesto to the bread-milk mixture, mix with a fork and spoon into the tomatoes. Place the filled tomatoes in a small baking dish and bake until the stuffing is set, about 20 minutes. Reduce the oven temperature to 120°C (approximately 250°F).

In the meantime, heat some oil in a skillet and saute the vegetables briefly over high heat. Pour in the broth and simmer 5 minutes. Heat oil in another skillet and saute the meat over high heat for 1 minute per side. Wrap the meat in foil and place in the oven for about 10 minutes.