Steak with Sautéed Carrots and Broad Beans

O Meu Tempero
Steak with Sautéed Carrots and Broad Beans


2 sirloin steak (each about 2 cm, approximately 3/4 inches)
olive oil (to taste)
2 garlic cloves
2 bay leaves
2 teaspoons pesto sauce
1 tablespoon butter
salt (to taste)
400 grams carrots (frozen Parisian)
400 grams frozen broad beans


1Cook beans and carrots in boiling water and drain well.
2Peel beans.
3Set aside.
4Season steaks with salt and cook in a frying pan with a drizzle of olive oil.
5Add bay leaves and one garlic clove (chopped, crushed or sliced, to taste).
6Cook meat to preference and remove the steaks from the skillet.
7Add remaining pan juice to the pesto sauce and butter and mix well.
8Heat a drizzle of olive oil in a skillet or wok, sauté the vegetables with one crushed garlic clove and season with salt.
9To serve, arrange steak and vegetables on a plate and pour pesto sauce on top of the steak.
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