Grilled-Beef-With-Cranberries-and-Roasted Zucchini

675g flank steak, cut into 4 steaks

60 ml olive oil

150g bacon, cut into lardons

1 garlic clove, chopped

40 g dried cranberries, roughly chopped

4 zucchini, halved lengthwise

1 Cortland apple, cored and cut into sticks

11 grams fresh parsley, chopped

plain yogurt, to taste

salt and pepper


In a large skillet over medium-high heat, brown the meat in half the oil (30 ml/2 Tbsp) until rare doneness, about 3 minutes per side. Salt and pepper. Reserve on a plate.
In same pan, cook bacon until browned. Add garlic and cranberries. Cook while stirring for 30 seconds. Return meat and coat well with garnish. Protect meat on hot plate with bacon and cranberries.
Meanwhile, in a separate pan, brown the zucchini on each side in the remaining oil (30 ml/2 Tbsp) until soft. Salt and pepper. Cut the zucchini halves into large pieces. In a bowl, combine zucchini with apple and parsley.
Cut the meat and divide it among 4 plates. Serve with zucchini and apples. Serve with some curd.


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