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Parmesan beef with zucchini ribbons
Parmesan beef with zucchini ribbons
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a delicious chargrilled beef and zucchini salad in just 20 minutes for a quick and satisfying dinner.
Ingredients:
  • 500g Beef BBQ Round Steak
  • 45.50 gm olive oil
  • 100g sugar snap peas, halved horizontally
  • 4 medium zucchini, cut into ribbons
  • 60g Baby Spinach
  • 25g parmesan, shaved
  • 25g walnut
  • 42.00 gm lime juice
  • 1 garlic clove, crushed
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Coat the beef with 1 tablespoon of oil and season generously. Grill for 2 minutes on each side. Transfer to a plate and let it rest, covered, for 5 minutes before serving.
  • Heat 2 teaspoons of oil in a medium frying pan over medium heat. Sauté sugar snap peas for 2 mins until just tender, then add zucchini and spinach and cook for 1 min until warmed through.
  • Artfully arrange the vegetables on a serving platter. Thinly slice the beef and place it on top of the vegetables. Sprinkle over the parmesan and walnuts. In a bowl, whisk together the remaining oil, lime juice, and garlic, season with salt and pepper. Drizzle this flavorful mixture over the beef.

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