Beef Steak in Balsamic Sauce with Beetroot and Rocket

• beef fillet↗240 г

  fat removed

• balsamic vinegar↗1 ст. л.
• thyme leaves↗2 ч. л.
• garlic cloves↗2

  1 finely grated, 1 sliced

• rapeseed oil↗2 ч. л.
• red onion↗2

  cut in half and sliced into rings

• thin green beans↗175 г

  trimmed

• cooked beetroot2

  cut in half and sliced into wedges

• Kalamata olives, pitted↗6

  quartered

• rocket↗2 жмені

Step-by-step instructions

1. 1

   Pound the steak with a mallet to a thickness of about 1.5 cm, then cut it in half. In a large bowl combine the balsamic vinegar, thyme leaves, grated garlic, half the oil and a pinch of ground black pepper. Place the steaks in the marinade, toss and let them marinate.

2. 2

   Heat the remaining 1 tsp oil in a large non‑stick skillet. Add the sliced red onion and minced garlic, sauté for 8‑10 minutes, stirring often, until soft and slightly browned. Meanwhile, steam the thin green beans for 4‑6 minutes until tender.

3. 3

   Push the onion to one side of the pan. Remove the steaks from the marinade, shake off excess, and quickly sear them for 2½‑3 minutes, turning once, until cooked but still pink inside. Plate the beans and top with the steaks. Add the sliced beetroot, olives and the remaining marinade to the pan, heat briefly, then drizzle over the steaks. Finally, arrange the rocket and serve.

4. 4

   Enjoy!