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Categories:
red onions broccoli yellow peppers zucchini potatoes olive oil tomatoes sugar arugula fresh basil fresh mint garlic red chilies butter minute honey mustard balsamic vinegar fresh parsley
Viewed: 21 - Published at: 2 years agoIngredients
- 8 None red onions, sliced
- 1 1/4 lb broccoli, cut into florets
- 2 None yellow peppers, deseeded and chopped
- 3 None zucchini, sliced
- 2 1/4 lb small potatoes, peeled and halved
- 13-14 tbsp olive oil
- 1 lb cherry tomatoes
- 2 None limes, juiced
- 1/2 tsp sugar
- 2.75 oz arugula
- 1/3 cup fresh basil, finely chopped
- 2/3 cup fresh mint, finely chopped
- 2-3 cloves garlic, minced
- 2 None red chilies, deseeded and finely chopped
- 2 tbsp butter
- 16-20 None minute steaks (each about 2.5 oz)
- 1/3 cup honey
- 1/3 cup mustard
- 1/2 cup balsamic vinegar
- None None fresh parsley, to garnish
Method
- Preheat oven to 400°F. Drizzle onions, broccoli, peppers, zucchini and potatoes with 3-4 tbsp olive oil and season. Arrange in a large roasting pan and roast for 25 mins. Add tomatoes and cook for another 20-25 mins.
- Whisk together lime juice, sugar and 6 tbsp olive oil. Toss with arugula, basil, mint, garlic and chilies. Season and set aside. Heat butter in a large frying pan, add steaks and fry for 2-3 min per side. Add herb oil just before finished cooking and toss to coat. Set aside.
- To finish, mix honey, mustard and vinegar together and season. Gradually whisk in remaining oil. Remove vegetables from oven and toss with honey mixture. Serve with steak and garnished with parsley.
