Garlic & lemon steak with zucchini, tomato & feta salad
FULL METHOD & RECIPE CARD AVAILABLE SOON.
READY IN: 20 MINS
Allergens: Garlic, dairy
Pantry staples: Cooking oil, salt, olive oil
Notes: Remove the steak from the fridge at least 15 minutes before you start cooking.
1. Prepare the ingredients: Wash the vegetables. Pick the oregano leaves. Cut the lemon into wedges. Shave or thinly slice the zucchini lengthwise. Finely slice the garlic. Cut the green stalks off the fennel, if attached. Pick the fronds from the green stalks. Thinly slice the fennel bulb. Cut the cherry tomatoes into quarters. Finely crumble the feta.
2. Make the zucchini, tomato and feta salad: Combine the tomatoes, zucchini, fennel, half of the oregano leaves and feta with half the lemon and a drizzle of olive oil.
3. Cook the garlic and beef: Sprinkle salt on each side of the steaks. Heat a splash of oil in a frying pan over medium-high heat. Cook the steaks for 2 minutes on each side or until cooked to your liking. Just before removing the steaks from the pan, add the remaining oregano leaves and the garlic. Spoon the juices from the pan over the meat to flavour it with the oregano and garlic for 1 minute. Remove from the heat and rest for 5 minutes.
4. To serve: Divide the steaks between the serving plates with the oregano and garlic from the pan. Serve with the zucchini, tomato and feta salad, fennel fronds and remaining lemon wedges.