Steak with Hash Browns and Zucchini

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Steak with Hash Browns and Zucchini
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
For the hash browns
500 grams potatoes
salt
freshly ground peppers
Nutmeg
2 tablespoons olive oil
For the steaks
1 tablespoon softened butter
3 tablespoons olive oil
2 teaspoons chopped rosemary
thyme (2 tsp)
Sage (2 tsp)
3 tablespoons lemon juice
½ teaspoon grated Lemon peel
salt
freshly ground peppers
1 garlic
500 grams zucchini
1 sprig fresh rosemary
4 pieces Beef fillet (each 70 grams)
How healthy are the main ingredients?
potatozucchiniolive oilolive oilrosemaryrosemary

Preparation steps

1.

Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg.

2.

Streak a large pan with olive oil. Spread the grated potatoes in a 1.5 cm (approximately 1/2 inch) thick layer and press lightly.

3.

Cook potatoes briefly, then reduce the temperature, cover and cook about 15 minutes.

4.

Turn out hash browns on a plate. Streak the pan with the remaining olive oil. Place the turned-out hash browns back in the pan, uncooked side down, and finish cooking.

5.

Beat butter with 2 tablespoons olive oil, herbs, 1 tablespoon lemon juice and lemon zest until creamy, season with salt and pepper and refrigerate to solidify.

6.

Peel garlic and chop. Trim zucchini, rinse and cut into thin slices.

7.

Heat 1/2 tablespoon olive oil in a pan and cook garlic. Add zucchini, season with salt and rosemary and stir fry about 4 minutes until al dente. Mix in a bowl with remaining lemon juice and season with salt and pepper.

8.

Season steaks with salt and pepper. Heat 1/2 tablespoon olive oil in a pan and cook the steaks briefly on both sides.

9.

Garnish steaks with herb and olive oil butter. Serve with fried zucchini and the hash browns.