Steak With SautéEd Carrots And Broad Beans

1. 1

   Cook beans and carrots in boiling water and drain well.

2. 2

   Peel beans.

3. 3

   Set aside.

4. 4

   Season steaks with salt and cook in a frying pan with a drizzle of olive oil.

5. 5

   Add bay leaves and one garlic clove (chopped, crushed or sliced, to taste).

6. 6

   Cook meat to preference and remove the steaks from the skillet.

7. 7

   Add remaining pan juice to the pesto sauce and butter and mix well.

8. 8

   Heat a drizzle of olive oil in a skillet or wok, saute the vegetables with one crushed garlic clove and season with salt.

9. 9

   To serve, arrange steak and vegetables on a plate and pour pesto sauce on top of the steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.