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Balsamic beef with zucchini and bean salad
Balsamic beef with zucchini and bean salad
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Prep Time:
80 minutes
Cook Time:
8 minutes
Total Time:
88 minutes
Enhance porterhouse steaks with a sweet balsamic marinade, perfect for lamb chops too.
Ingredients:
  • 4 garlic cloves, crushed
  • 82.50 ml balsamic vinegar
  • 75.08 gm extra virgin olive oil
  • 4 (200g each) beef porterhouse steaks
  • 4 zucchini
  • 200g green beans, trimmed, halved
  • 1 tsp lemon zest
  • 42.00 gm lemon juice
  • 37.95 gm walnuts, roughly chopped, toasted
  • 50g low-fat feta, crumbled
  • 125.00 ml fresh mint leaves
Instructions:
  • In a glass or ceramic dish, combine garlic, vinegar, and 2 tablespoons of oil. Add steaks and coat them evenly. Cover and refrigerate for up to 1 hour.
  • Using a vegetable peeler, carefully create zucchini ribbons. Combine them in a glass or ceramic bowl with beans, lemon zest, lemon juice, and remaining oil. Season generously with salt and pepper, then let it marinate for 30 minutes.
  • Preheat a chargrill pan over medium-high heat. Grill steaks for about 3 to 4 minutes on each side for a medium cook, or until desired doneness. Place them on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Combine walnuts, feta, and mint with zucchini. Toss together. Serve with steaks, bean salad, and crusty bread.

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