LoveBites

Ì AMY’S VEGE STEAK STACK

This is the backbone of a recipe that has many variations. You can choose different vegetables depending on the season, and also different meats.  Other options that work particularly well for veges are asparagus, eggplant, kumara or potato and rocket (I LOVE).  Chicken snitzels, or tenderloins also work well and especially good with pesto mayonaise as a condiment, in fact so good that I will have to post the stack another time! For now please enjoy the Steak Stack.

Ingredients

Frying steak – per person

Bunch of brocolini
½ red and yellow pepper (ends cut off to make them flat) and cut into three
1 large garlic clove - crushed
Olive oil for frying and grilling
A rash of bacon - per person
Portobello mushroom – per person
Horseradish mustard for garnish

Method

• Heat oven to grill at 200 degrees

• Crush garlic with a knife and add some sea salt

• Scar the steak with your knife and press half the garlic into each side of the steak

• Season with sea salt and pepper, set aside

• Cut peppers and add to a lightly oiled oven pan, grill for 10-15 minutes

• Check the peppers halfway through and add the mushrooms

• Heat oil in a frying pan and add the brocolini and garlic with a pinch of sea salt

• Fry until cooked – can add a dribble of water and cover with a pan lid to make al dente

• Once cooked set aside and add a bit more oil to the pan

• Fry the steak about 2-3 minutes on each side over a medium to high heat (depending on how you like your steak cooked) add in the bacon once you have turned the steak over and fry until cooked

• Once cooked stack the plate - brocolini first, then the peppers, steak, bacon, mushroom (open side down) and top with a condiment of your choice – I chose a horseradish mustard which really complimented the flavours of the dish

• Season with salt and pepper and a herb of your choice.