Steak with sweet potato fries and roasted vegetables

Ingredients for 1 servings:

• 1 steak(s)
• ½ zucchini
• 1 carrot(s)
• 1 bell pepper(s)
• 1 sweet potato(s)
• 3 tbsp oil
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C (top/bottom heat). Peel the sweet potatoes and cut into equal pieces, approximately 0.75 cm thick. Brush the sweet potato pieces with oil on all sides using a brush. Place them on a rack lined with baking paper and season with Provençal herbs. Cook in the oven until the potatoes are nice and tender. This takes approximately 20-25 minutes. In the meantime, remove the steak from the refrigerator and pat dry with a kitchen towel. Set the oven to maximum heat and add a little oil to the pan. Add the steak to the hot pan, season with salt, and sear for 30 seconds. Turn over and sear the other side for 30 seconds. Depending on the thickness of the steak, repeat this process a few more times. Usually, cook 3 times for 30 seconds per side. Wrap the steak in aluminum foil and let it rest for 15 minutes. Slice the zucchini and carrot, and strip the bell pepper. Next, sauté the vegetables and season with salt, pepper, and Provençal herbs. Then add the steak to the pan and heat through again, seasoning with pepper. Transfer everything to a plate and serve.