Ribeye steak with beetroot and courgette

ribeye steak with beetroot and courgette recipe image

Ribeye Steak with Beetroot and Courgette

Pretty simple lunch or dinner. Either buy cooked beetroot or bake some beetroot in the oven in a roasting pan on 200’C for 45 minutes or until a knife easily cuts through. Cool and then peel off the skin.

SERVES 2

Ingredients

  • 2 tbsp olive oil
  • 1 red chilli, seeds removed, finely diced
  • 1 tsp lime juice
  • 1 tsp white wine vinegar
  • 350g ribeye steaks
  • 250g cooked beetroot
  • 2 cloves garlic, finely chopped
  • 400g courgette, shaved into ribbons discarding the core
  • 1 tbsp fresh dill, chopped

Directions

  • In a small bowl mix together 1 tbsp olive oil, red chilli, lime juice and white wine vinegar. Pop in the fridge.
  • Put the remaining oil in a frying pan on high heat and add the steak. Sear the steak for 4 minutes on each side until dark brown. Tip in the beetroot and move them around the pan heating all sides for a few minutes.
  • Take the steak and beetroot out of the pan and let the steak rest.
  • Pop the garlic and courgette into the pan and cook on high heat for 2 minutes.
  • Serve the courgette between two plates and pop on the beetroot.
  • Cut the steak into slices and divide between each plate. Drizzle over the dressing and scatter with dill.

ribeye steak with beetroot and courgette chart
PER SERVING
  • Kcal 463
  • Protein 48g
  • Fat 21.5g
  • Net carbs 16g
  • Fibre 7g