Tuck into this simple and succulent steak dish when you crave a meaty fix
Serves 2
Ready in 35 minutes
Per serving:
237kcals
10g fat (2.5g saturated)
23.9g protein
13.5g carbs
11.6g sugar
0.2g salt
1. Put the thyme leaves into a mortar and bruise lightly with the pestle or the end of the rolling pin. Add 2 teaspoons of the oil, some seasoning and set aside.
To speed things up, cook the vegetables in separate frying pans.
2. Mix the crushed garlic with a little salt to a smooth paste in a bowl. Stir in the yogurt and season to taste with salt and pepper.
3. Heat a non-stick griddle or frying pan over a high heat, until smoking. Reduce the heat to medium, brush with a thin layer of the olive oil now and then, and cook the vegetables in batches, turning once, until tender: the peppers for 15 minutes, the onions for 6-8 minutes and the courgettes for 2-3 minutes. Transfer to a baking tray as each batch is cooked and keep warm in a low oven.
4. Heat the pan to high. Brush the fillet steak lightly with the remaining olive oil and season well. Sear for 3 minutes on each side for medium-rare, rest for 5 minutes, then slice. Arrange the vegetables on each plate and top with slices of steak. Drizzle with the thyme oil and top each with a spoonful of garlic yogurt dressing.
© delicious. magazine
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