Steak and Zucchini

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

1 ½ pounds flank steak

3 zucchini (sliced into thick slices lengthwise)

1 teaspoon cumin seeds

1 teaspoon sesame seeds

1 Tablespoon extra virgin olive oil

¼ cup extra virgin olive oil

¼ cup honey

2 cloves garlic (grated or minced)

2 Tablespoons red wine vinegar

2 Tablespoons soy sauce

½ teaspoon black pepper

8 ounces feta cheese

2 Tablespoons olive oil

1 clove garlic

1 Tablespoon freshly squeezed lemon juice

3 Tablespoons heavy cream (plus more if needed)

Salt and pepper (to taste)

Wskazówki

Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.

Toast the cumin and sesame seeds in a small frying pan, stirring frequently, until fragrant (about a minute). Remove from the heat, allow to cool.

Meanwhile, preheat your grill to high heat.

While the grill is heating, make the whipped feta. In a food processor or blender, add all of the ingredients and blend until smooth and airy. If you find the mixture too thick, add a bit more heavy cream. Season with salt and pepper, to taste.

Add the zucchini and steak to the grill and cook the steak for 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. While the steak is cooking, cook the zucchini until charred in spots and tender (about 5-10 minutes).

Slice the steak against the grain.

Plate the steak with the whipped feta and grilled zucchini and top with sprinkled with the toasted spices. Enjoy!

Wartości Odżywcze

• Kalorie: 739 kcal
• Tłuszcz Całkowity: 50 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Nienasycony: 29 g
• Cholesterol: 165 mg
• Sód: 1257 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 22 g
• Białko: 48 g