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Baked steaks with zucchini vegetables

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Ingredients for 2 servings:

  • 2 steaks (beef rump steak, 150 g each)
  • 2 m.-large zucchini
  • 2 onions, red
  • 2 tsp butter
  • 2 tsp mustard, grainy
  • 2 tbsp almonds, ground
  • e.g. olive oil for frying
  • Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low carb dinner under 500 kcal per person

Preheat the oven to 180°C (top/bottom heat). Sear the steaks in oil on both sides, remove from the pan, and season. Mix a paste of mustard, almonds, butter, salt, and pepper, spread it on the steaks, and gratinate the meat in the hot oven for about 15 minutes. In the meantime, thinly slice the well-washed zucchini, skin on, and onions. Fry both together in 2 teaspoons of oil, season with salt and pepper. Arrange the zucchini on two plates and arrange the steaks on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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