FERNWOOD FITNESS - PULSE eMagazine - Issue#16 - Flipbook - Page 37
1. Prep vegetables
Bring a medium saucepan of water
to the boil for the vegetables. Halve
the carrot lengthwise and thinly slice.
Trim the beans. Trim the stems from
the snow peas, removing the strings
from one side. Finely grate ½ tsp
lemon zest, then cut the lemon into
wedges.
2. Marinate steaks
Combine the chermoula seasoning
(to taste) and 1 tbs olive oil in a
shallow dish and season with salt
and pepper. Add the steaks and turn
to coat.
1
3. Cook steaks
3
2
Heat a medium frypan over high
heat until hot (it’s important to have
the pan very hot before adding the
steaks, otherwise they may stew
slightly and become tough). Reduce
the heat to medium-high and cook
the steaks, turning regularly, for
4-6 mins for medium-rare, or until
cooked to your liking. Remove from
the pan and rest for 3 mins.
4. Cook vegetables
4
5
Meanwhile, cook the carrot in the
pan of boiling water for 1 min. Add
the beans and cook for a further
2 mins. Add the snow peas and
cook for a further 1 min or until the
vegetables are tender. Drain, then
season with salt and pepper.
5. Make feta dressing
6
While the vegetables are cooking,
whisk the lemon zest, 1 tbs extra
virgin olive oil and 2 tsp white wine
vinegar in a bowl. Crumble in the
feta, add a pinch of chilli 昀氀akes, if
desired, and whisk to combine. Taste,
then season with salt and pepper.
6. Get ready to serve
Slice the steaks. Divide the steak and
vegetables among plates and drizzle
with any resting juices, if desired.
Spoon over the feta dressing, scatter
with a pinch of chilli 昀氀akes, if desired,
and serve with the lemon wedges.
