Steak Fillet with Vegetables
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Healthy, because
Even smarter
Red meat is an excellent source of protein and iron.
If eating on the Whole30 Plan skip the carrots and add more broccoli and zucchini
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Ingredients
- Ingredients
- 4 trimmed and cleaned Steak fillet
- salt
- freshly ground peppers
- vegetable oil
- Zucchini (One green and yellow)
- 8 ozs Broccoli
- 8 ozs baby carrots (optional)
Preparation steps
Rinse and trim the zucchini and cut into slices about 1/3 inch thick.
Rinse broccoli florets and cut into smaller pieces if necessary. Peel the carrots, leaving a portion of the green tops intact.
Cook carrots in boiling salted water for about 8 minutes. Cook broccoli for 4 minutes and zucchini about 3 minutes. Remove vegetables and keep warm.
Heat the oil in a heavy skillet (you'll know when the oil is hot enough when a wet wooden stick hisses when dipped into the oil). Fry the steaks under a heavy lid or pan for 2 minutes. Then reduce the heat and cook for 2 - 3 minutes more. Season with salt and pepper then remove from the pan and wrap in aluminum foil for approximately 2 minutes to infuse.
Arrange beef and vegetables on plates and serve.