Tonight we have steak on our menu. Good ol' steak, with good ol' roaties and steamed garden veges. The difference? Lots of herbs and lemon. I've been making a herbal remedy for my cold, and to be honest it smelled so good, I decided to effectively replicate it to spice up our dinner. So, here we go - winter herby steak with winter veg.
Steak, enough for 2 or 3 people - I used rump, but skirt would work here too (or scotch, sirloin, or eye fillet, but you needn't use such august cuts when marinating)
3 or 4 cloves good kiwi garlic
2 sprigs rosemary (just the leaves)
1 tbsp fresh oregano, majorum or thyme
zest of 1 lemon
pinch salt (ground rock salt, not table salt - it's to help pulverise them, rather than flavour)
2 tbsp oil
zest and juice of another lemon
salt and pepper
potatoes, cut into even chunks
beetroot (leave whole if they're smallish, cut into quarters if massive)
pumpkin, cut however you like
more sprigs rosemary
carrot (sliced into matchsticks)
baby brussell sprouts
- Place garlic, rosemary, oregano, lemon zest and rock salt into mortar and pound gently until crushed. Add oil and mix.
- Place steak into shallow dish, grind over some salt and pepper, sprinkle with lemon zest and juice. Press herby mixture onto steak. Cover with cling film and place in the fridge for at least an hour (can be longer though, ours will be in the fridge for about 7).
- Toss oven veges with oil. Place into roasting tray with extra sprigs of rosemary and roast at 180 degrees celcius for about 40 minutes, or until cooked through and golden.
- Steam the 'greens' and serve alongside steak and roasties. I like to make up some gravy to go with this too - homemade would be awesome, but a favourite packet will do just fine too. Enjoy!!