Roasted Vegetables with Beef and Knofi Bread

Ingredients

• 600 g ribeye steak
• Salt
• Pepper
• 2 tbsp oil
• 3 bell peppers (red and green)
• 1 Zucchini
• 1 large blue onion
• 2 Garlic cloves
• 30 g Butter
• 50 ml red wine
• 200 ml vegetable broth
• 1 tbsp sauce thickener (dark, as needed)
• 4 slices white bread
• 2 tbsp garlic butter

Instructions

1. 1.

   Season the steak with salt and pepper. Quickly sear both sides in hot oil, then wrap in foil and let rest at 80°C for about 20 minutes.

2. 2.

   Meanwhile, clean the peppers, halve them, remove seeds and membranes, and slice into strips. Peel the onion, halve it, and cut into thin strips. Wash the zucchini and slice into thin rounds. Peel the garlic and finely chop. Heat butter in a large pan, sauté the vegetables, season with salt and pepper, deglaze with red wine, add broth, simmer for 3 minutes, stir in sauce thickener as needed, taste.

3. 3.

   Spread garlic butter on the bread slices and briefly grill them.

4. 4.

   Remove the steak from the oven, pour its juices over the vegetables, slice the steak thinly, mix into the vegetables, plate, serve immediately with the grilled bread.