Grilled Steak with Summer Vegetables & Tuscan Tomato Paste

Destination: Italy. Seared ATLAS Angus sirloin with a quick sauté of zucchini, celery, onion and tomato, served with ATLAS Tuscan steak sauce and fresh herbs.

Serves 2 · 20 mins + prep

In your box

• ATLAS Angus beef sirloin
• 1 ATLAS Tuscan steak sauce tub
• 1 brown onion
• 4 celery stalks
• 1 zucchini
• 1 tomato
• 1 basil bunch*
• 1 parsley bunch*

*Parsley and basil may be split across other dishes, so please read each recipe carefully.

From your pantry

Olive oil, salt, pepper

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Take the sauce out of the fridge so it comes to room temperature. Wash the vegetables, then dice the onion, zucchini, tomato and celery into 1cm pieces. Pick and thinly slice 1 sprig per person each of basil and parsley leaves. Cut the beef into 1 steak per person.

2. Sauté the vegetables. Heat a splash of oil in a frying pan over medium-high heat. Add the zucchini, onion and celery and sauté for 5–6 minutes, or until the greens are vibrant and the onion is beginning to soften. Add the tomato and cook for a further 2–3 minutes. Season to taste with salt and pepper.

3. Grill the steak. Meanwhile, heat a splash of oil in another frying pan over high heat. Add the steak and cook for 4 minutes each side, or until evenly browned and cooked to your liking. Rest for 5 minutes before carving.

To serve

Divide the steak and vegetables between serving plates. Serve with the sauce and sprinkle with basil and parsley.

Chef's tips

• You'll want a frying pan for this one.
• Slice the vegetables instead of dicing them and grill them on the barbecue.
• Cook the steak on the barbecue.

Allergens: garlic, onion, chilli.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Italy Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.