Marinated Beef Steaks with Zucchini, Bell Pepper and Ginger Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g rump steak (s) or beef fillet
- 1 m.zucchini, yellow
- 300 g bell pepper (s), yellow and orane
- 1 small ginger root
- 60 g pine nuts
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon mustard, sweeter
- 2 teaspoons maple syrup
- 1 bunch rosemary
- 6 teaspoons olive oil
Print Recipe
Pin Recipe Instructions
- Mix a sweet marinade from olive oil, garlic, sweet mustard and maple syrup and place in a bowl with freshly chopped rosemary and sprigs of rosemary. Pat the beef dry and let it steep in the marinade overnight (12 to 24 hours).
- Chop the zucchini and bell pepper into large pieces. Cut the onion and cut the ginger into small cubes. Fry the ginger and onions in a little oil, then add the pepper pieces and fry briefly, leave to stand for 3 minutes over medium heat. Finally add the zucchini and pine nuts and let them steep for about 2 minutes. The vegetables should definitely still have bite and the pine nuts shouldn`t get too dark. Season to taste with pepper and salt.
- Sear the steaks briefly and spicy in the pan, remove them and cook in a baking dish with the rest of the marinade in the oven at 100 degrees for about 8 minutes.
- Decorate with sprigs of rosemary and serve hot together.
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