Steak with Vegetables and Fresh Tomato Sauce
by Editorial Staff
A quick and easy way to prepare a delicious complete lunch or dinner.
Cook: 30 mins
Servings: 4
Ingredients
- Chili powder – 1 teaspoon
- Garlic powder – 1/2 teaspoon
- Onion Powder – 1/2 teaspoon
- Ground black pepper – 1/2 teaspoon
- Salt – 1/2 teaspoon.
- Beef tenderloin steak 2 cm thick – 450 g
- Olive oil – 2 teaspoon
- Medium green zucchini (cut into 5 cm pieces) – 1 pc.
- Medium yellow zucchini (cut into 5 cm pieces) – 1 pc.
- Salad onion (chopped) – 1/2 pc.
For the sauce: - Fresh tomatoes (cut into small cubes) – 1/2 cup
- Water – 1/2 cup
- Worcestershire Sauce – 2 teaspoon
- Balsamic vinegar – 1 teaspoon
- Red pepper flakes – 1/8 teaspoon
- Extra virgin olive oil – 2 teaspoon
How to cook beef steak with vegetables and sauce:
Directions
- In a small bowl, combine garlic powder, onion and chili powder, 1/4 teaspoon salt, and black pepper. Grate beef steak with this spicy mixture and set aside for 10 minutes.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Put the zucchini and onion in a preheated frying pan, fry, stirring occasionally, for 3-4 minutes. Then sprinkle vegetables with 1/4 teaspoon of salt, stir and place vegetables in a bowl. Cover the bowl to keep the vegetables warm.
- In the same skillet, heat 1 teaspoon of olive oil, place the steak and fry for about 4 minutes on each side.
- Prepare the steak sauce with vegetables. In a small bowl, combine tomatoes, Worcestershire sauce, water, vinegar, and red pepper.
- Place the beef steak on a cutting board and pour the sauce from the bowl into the pan. Bring to a boil and boil to 1/4 cup of the total. Remove the pan from the stove and add 2 teaspoons of olive oil to the sauce.
- Cut the meat into slices and place on serving plates along with the vegetables, pour the sauce from the pan over the steak with vegetables.
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