Informations supplémentaires
35 min.
|
586 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, dill and parsley seperately. Cut the cucumber into cubes. Cut the pitas into triangles.
2. Make the romesco sauce
In a food processor or using an immersion blender, make a sauce with the peppers, garlic, parsley, almonds and 1-2 tbsp of red wine vinegar. Gradually add 1/4 2P | 1/3 3P cup of olive oil while stirring to emulsify the sauce. Add more oil if needed.
3. Cook the pitas
Heat a pan or a grill over medium-high heat. Brush the pita with a drizzle of oil. Cook the pitas in the pan or on the grill for 1-2 minutes on each side until colored.
4. Cook the steak
Brush the meat with a drizzle of oil, salt and pepper. In the same skillet or on the grill, cook the meat 3-4 minutes on each side or until desired doneness. Let stand 3-4 minutes before slicing.
5. Make the salad
In a bowl, combine the cucumbers, the yogurt and the dill. Mix well and season to taste.
6. Plate your dish
Serve the flank steak with the romesco sauce, pitas and the salad. Bon appétit!
2unitHanger Steak
2unitGrilled Bell Pepper
2unitPita(s)
1unitEnglish Cucumber(s)
1unitFresh Parsley and Dill
1unitGarlic Clove(s)
20gSlivered Almonds
1unitGreek Yogourt 2%
What you need
Pan or grill, bowls, arm blender, tongs
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
53g
18%
fat
23g
35%
cholesterol
62mg
21%
fiber
6g
24%
protein
42g
saturated
6g
30%
sodium
433mg
18%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg