Steak with Vegetables

Ingredients

• 250 g green beans
• 1 broccoli (ca. 250 g)
• 3 spring onions
• 2 handfuls watercress
• 80 g pecan nuts
• 250 g lychee
• 2 tbsp Rapeseed oil
• 4 beef steaks (about 180 g each, e.g., from the loin)
• Salt
• Pepper
• a pinch of ground coriander
• coarse Sea salt
• soy sauce (for serving)

Instructions

1. 1.

   Wash and trim the beans. Wash the broccoli and cut into small florets. Slice the spring onions diagonally into about 1 cm rings. Rinse the watercress and shake dry. Roughly chop the nuts. Peel the lychees and remove the pits.

2. 2.

   Preheat the oven to 100 °C (200 °F) with upper and lower heat. Pat the steaks dry. Sear them in hot oil on both sides, seasoning with salt, pepper and coriander. Remove from the pan and let rest on a rack in the oven (pan underneath) for about 10 minutes.

3. 3.

   Meanwhile blanch the beans in salted water for about 8 minutes; after about 4 minutes add the broccoli and continue cooking. Drain both and arrange on plates. Sprinkle the spring onions and watercress over them.

4. 4.

   Take the steaks out of the oven, let rest briefly, slice into strips and place atop the vegetables. Scatter pecan nuts, lychee pieces and coarse sea salt over the top.

5. 5.

   Serve with soy sauce to taste.