Name: Hearty Vegetable Steak Pan
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 4 piece Pork steaks; 2 tbsp Medium-hot mustard; 3 piece Yellow bell peppers; 3 piece Red bell peppers; 750 g Zucchini; 250 g Large mushrooms; 30 g Oil; 0.5 tsp Rosemary; Salt; Pepper; Fresh rosemary for garnish

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Description

This hearty vegetable steak pan is an absolute highlight for the barbecue season! Juicy pork steaks, marinated with spicy mustard, meet crunchy vegetables such as peppers, zucchini and mushrooms. The dish is not only incredibly tasty, but also rich in vitamins and proteins. I like to make this pan when friends come to visit, because it is easy to prepare and everyone likes it. A tip: Serve with fresh baguette or a light salad. The preparation is straightforward and the result is convincing across the board. Perfect for a relaxing evening with friends or family!

Ingredients (11 ingredients)

Preparation (6 steps)

Prepare mustard marinade

Spread 4 pork steaks with 2 tbsp medium-hot mustard and leave to marinate for 15 minutes. In the meantime, prepare the vegetables.

Prepare vegetables

Clean, wash and quarter 3 yellow and red bell peppers each. Clean, wash 750 g zucchini and cut into long diagonal slices. Clean 250 g large mushrooms.

Chop rosemary

Thermomix® Setting

5 sec/Speed 8

Put ½ tsp rosemary in the mixing bowl and chop for 5 sec./speed 8. Transfer and set aside.

Sauté vegetables

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Put 3 tbsp oil in the mixing bowl and heat for 3 min./120°C/speed 1. Add peppers, zucchini and mushrooms and sauté for 5 min./100°C/reverse rotation speed 1. Season with salt and pepper.

300

Season vegetables

Thermomix® Setting

10 sec/Linkslauf Speed 1 Reverse

Add the chopped rosemary to the vegetables in the mixing bowl and stir in for 10 sec./reverse rotation speed 1.

Arrange

Remove the vegetables from the mixing bowl. Fry the steaks in a grill pan with 1 tablespoon of oil for 3 minutes on each side. Arrange steaks and vegetables on plates. Garnish with fresh rosemary.