Summer steak

Ingredients for 2 servings:

• 1 clove(s) garlic
• 2 beef steaks (200 g each)
• 6 tbsp olive oil
• 3 stalks of thyme
• 2 sprigs rosemary
• 200 g zucchini
• 200 g bell pepper(s), red
• 200 g bell pepper(s), yellow
• some salt and pepper, mixed, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

Steak with vegetables and herbs

Peel and slice the garlic. Place the steaks in a freezer bag with the garlic, olive oil, torn thyme leaves, and rosemary sprigs and mix. Marinate the meat for one hour. Clean the zucchini and slice diagonally into 1/2 cm thick slices. Clean, quarter, deseed, and roughly chop the bell peppers. Remove the steaks from the bag and let the oil drain in a bowl. Season the meat all over with salt and pepper. Heat 1 tablespoon of herb oil in a pan. Fry the steaks on both sides for about 3 to 4 minutes. Remove from the pan and let rest wrapped in aluminum foil. Heat 2 tablespoons of herb oil in the pan. Fry the zucchini all over for about 3 minutes, then remove. Add 1 tablespoon of herb oil and paprika to the pan, fry for about 4 minutes, season with salt and pepper. Mix in the zucchini. Serve the steaks with the vegetables. Baguette goes well with it.