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Serving: 4

INGREDIENTS

 1 stick (1/2 cup) unsalted butter, softened to room temperature
 1 tbsp chopped fresh chives
 1 tbsp chopped fresh oregano
 1 tbsp chopped fresh parsley
 1 tsp finely grated lemon zest
 2 cloves garlic, minced
 Salt and freshly ground black pepper
Steak:
 300 g Steak
 Salt and freshly ground black pepper
 4 cm sprig fresh rosemary
 1 tbsp oil
Green Beans:
 300 g thin French green beans, trimmed
 100 g Toasted almonds
 100 g pomegranate seeds
 2 tbsp Olive Oil
 2 tbsp Lemon Juice

DIRECTIONS

1

For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.

2

Put the butter in the centre of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.

For the steak:
3

Allow the steak to rest at room temperature for about 15 minutes.
Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the green beans so it's all ready at the same time.

4

Season both sides of the steak well with the chopped rosemary and some salt and pepper.

5

Heat a cast-iron pan over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot pan and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.

6

For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.

7

When ready to serve, toss the green beans with about 2 tablespoons of olive oil and lemon juice, add toasted almonds and pomegranate seeds and serve with Sliced steak with additional herbed butter.

8

Food Fact:
The word pomegranate means apple with many seeds.

Ingredients

 1 stick (1/2 cup) unsalted butter, softened to room temperature
 1 tbsp chopped fresh chives
 1 tbsp chopped fresh oregano
 1 tbsp chopped fresh parsley
 1 tsp finely grated lemon zest
 2 cloves garlic, minced
 Salt and freshly ground black pepper
Steak:
 300 g Steak
 Salt and freshly ground black pepper
 4 cm sprig fresh rosemary
 1 tbsp oil
Green Beans:
 300 g thin French green beans, trimmed
 100 g Toasted almonds
 100 g pomegranate seeds
 2 tbsp Olive Oil
 2 tbsp Lemon Juice

Directions

1

For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.

2

Put the butter in the centre of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.

For the steak:
3

Allow the steak to rest at room temperature for about 15 minutes.
Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the green beans so it's all ready at the same time.

4

Season both sides of the steak well with the chopped rosemary and some salt and pepper.

5

Heat a cast-iron pan over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot pan and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.

6

For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.

7

When ready to serve, toss the green beans with about 2 tablespoons of olive oil and lemon juice, add toasted almonds and pomegranate seeds and serve with Sliced steak with additional herbed butter.

8

Food Fact:
The word pomegranate means apple with many seeds.

Wedges, tender steak & green beans