Balsamic Beef With Zucchini And Bean Salad

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The balsamic marinade in this meal adds a sweetness to the chargrilled porterhouse steaks. It would also work well with lamb forequarter chops.

The ingredient of Balsamic Beef With Zucchini And Bean Salad

• 4 garlic cloves crushed
• 1 3 cup balsamic vinegar
• 1 3 cup extra virgin olive oil
• 4 200g each beef porterhouse steaks
• 4 zucchini
• 200g green beans trimmed halved
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 3 cup walnuts roughly chopped toasted
• 50g low fat feta crumbled
• 1 2 cup fresh mint leaves
• crusty bread to serve

The Instruction of balsamic beef with zucchini and bean salad

• place garlic vinegar and 2 tablespoons oil in a glass or ceramic dish add steaks turn to coat cover refrigerate for up to 1 hour
• meanwhile using a vegetable peeler cut zucchini into ribbons place in a glass or ceramic bowl add beans lemon zest lemon juice and remaining oil season with salt and pepper set aside for 30 minutes
• heat a chargrill pan over medium high heat cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil rest for 5 minutes
• add walnuts fetta and mint to zucchini toss to combine serve steaks with zucchini and bean salad and crusty bread

Nutritions of Balsamic Beef With Zucchini And Bean Salad

calories: 905 81 calories
calories: 58 5 grams fat
calories: 17 grams saturated fat
calories: 35 5 grams carbohydrates
calories: n a
calories: n a
calories: 55 9 grams protein
calories: 118 milligrams cholesterol
calories: 580 milligrams sodium
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calories: nutritioninformation