Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Steak with Hash Browns and Zucchini
- For the steaks
- 1 Tbsp softened butter
- 3 Tbsps olive oil
- 2 tsps chopped rosemary
- thyme (2 tsp)
- Sage (2 tsp)
- 3 Tbsps lemon juice
- ½ tsp grated Lemon peel
- salt
- freshly ground peppers
- 1 garlic clove
- 500 grams Zucchini
- 1 sprig fresh rosemary
- 4 pcs Beef fillet (each 70 grams)
Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg.
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.
Cook potatoes briefly, then reduce the temperature, cover and cook about 15 minutes.
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.
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.
Peel garlic and chop. Trim zucchini, rinse and cut into thin slices.
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.
Season steaks with salt and pepper. Heat 1/2 tablespoon olive oil in a pan and cook the steaks briefly on both sides.
Garnish steaks with herb and olive oil butter. Serve with fried zucchini and the hash browns.
(Percentage of daily recommendation)
| Calorie | 1,736 cal. | (83 %) | ||
| Protein | 222 g | (227 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |