Grilled steak with potatoes and French green peas
2 servings
30 minutes
Grilled steak with potatoes and French green peas is a true embodiment of French culinary elegance. The beef steak, infused with the aroma of olive oil and spicy Tabasco sauce, gains an exquisite depth of flavor. Tender potatoes, slightly crispy after frying, serve as the perfect complement, while fresh Manjtu green peas soaked in meat juices add lightness and freshness. This dish not only delights the taste buds but also transports you to the cozy atmosphere of a French bistro that values ingredient harmony. It is ideal for both a romantic dinner and a meal with loved ones, highlighting the richness of France's gastronomic traditions.
1
In a small container, mix olive oil with steak sauce. Apply the mixture to the steak and let it sit for at least an hour, preferably overnight.
- Olive oil: 2 teaspoons
- Tabasco sauce: 1 tablespoon
- Beef steak: 400 g
2
Boil the potatoes and remove from heat a few minutes before they are done, leaving them firm. Let cool, cut in half lengthwise, and fry until golden brown.
- Potato: 5 piece
3
Place pea pods in a glass container, add water, and microwave for 3 minutes.
- Chard (mangold): 300 g
4
Heat oil in a pan and fry the steaks for 3 minutes on each side. Place on a serving dish.
- Olive oil: 2 teaspoons
- Beef steak: 400 g
5
Drain the water from the peas, leaving 1/4 cup for the sauce. Place the beans in the pan where the steaks were cooked to absorb the meat's aroma and add the water they were cooked in. Keep on high heat until the water boils. Serve the beans with the steaks immediately.
- Chard (mangold): 300 g
- Salt: to taste
