Steak And Vegetables Food

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Steps:

• Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
• Photograph by Justin Walker

GRILLED PESTO STEAK 'N VEGETABLE SALAD

Steps:

• Place steak and vegetables in large shallow dish. Mix next 5 ingredients in medium bowl until blended; gradually whisk in oil. Pour 1/2 cup over steak and vegetables; turn to evenly coat vegetables and both sides of steak. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160°F). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
• Remove steak from grill; let stand 5 min. Meanwhile, cook remaining steak sauce mixture on medium heat 5 min. or until heated through, stirring occasionally.
• Cut steak across the grain into thin slices. Cover platter with salad greens; top with meat, vegetables and warmed steak sauce mixture.

STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
• Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
• Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
• Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
• For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.

VEGETABLES WITH STEAK ON THE GRILL

Steps:

• Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 8 to 9 min. or just until tender; cool.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. Meanwhile, cut each potato into 4 lengthwise wedges.
• Turn steak; brush with half of the reserved marinade. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp. dressing. Grill 5 min. Turn steak and vegetables. Brush steak with remaining marinade and brush vegetables with remaining dressing. Grill 4 to 5 min. or until steak is medium doneness (160°F) and vegetables are crisp-tender.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.