Steak Strips with Vegetable Salad and Cilantro

Rinse zucchini, trim and use a zester to remove thin strips of zucchini peel. Cut zucchini in half lengthwise and slice into thin slices. Rinse the cilantro, shake dry and pluck off the leaves. Rinse the beets thoroughly and cut into thin slices. Peel carrots, peel, cut into thin slices and blanch in boiling salted water together with the turnips for 2-3 minutes. Blanch zucchini briefly at the end of cooking time and drain everything well. At the same time, heat the oil in a heavy pan. Sear the steaks on all sides. Remove from pan, wrap in aluminum foil and keep warm at 100°C (approximately 210°F) in a preheated oven for 15-20 minutes.