Pan-Seared Beef Steaks with Sautéed Young Peas

Pan-Seared Beef Steaks with Sautéed Young Peas

25 min
Medium
1 serv.
394 g / 1 serv.

Rating

Average rating:—

Description

Juicy beef steaks pan-seared with garlic and rosemary, served with tender sautéed young sugar snap peas.

  1. Take the steak out of the fridge 15 minutes before cooking, pat dry with a paper towel, season with salt and pepper on both sides.
  2. Heat a skillet with sunflower oil over high heat until lightly smoking.
  3. Place the steak in the skillet and sear for 3-4 minutes on each side until a golden crust forms (for medium doneness).
  4. A minute before it's done, add butter, a crushed garlic clove and rosemary to the skillet. Baste the steak with melted butter.
  5. Transfer the steak to a plate and let it rest for 5 minutes.
  6. In the same skillet with the remaining butter, sauté the second minced garlic clove for 30 seconds.
  7. Add the young peas and soy sauce, cook over medium heat for 4-5 minutes, stirring, until the peas are tender.
  8. Place the sautéed peas on a plate, slice the steak on top and serve.
694
176 kcal / 100 g
kcal
49.3 g
12.5 g / 100 g
Protein
25.2 g
6.4 g / 100 g
Carbohydrates
44.8 g
11.4 g / 100 g
Fats