Rosemary Steak Grilled with Colorful Vegetable Saute

Last Friday, my guest of live broadcast was my dear Gülhan Kara. We prepared Grilled Steak with Rosemary with Sauteed Colorful Vegetables and crepe silet with Ms. Gülhan.

We touched on very important issues starting from the tricks of marinating meat to how it should be cooked in cast iron pans.

It was a pleasure to meet Ms. Gulhan again within the scope of the event that Fairy prepared for bloggers. Thanks again to Fairy and Ms. Gülhan for allowing us to prepare such a beautiful shoot.

If you missed our live stream You can watch the replay here.

Love…

Ingredients for Rosemary Steak Grill Recipe with Colorful Sauteed Vegetables

• 4 slices of beef steak
• 4-5 balls of black pepper
• 1 sprigs of rosemary
• 1 coffee cup of olive oil
• Salt

For the vegetable sauté:

• 2 carrot
• 2 red peppers
• 1 zucchini
• 1 handful of peas
• 1 handful of corn
• Olive oil
• salt

How to Make a Rosemary Steak Grill Recipe with Sauteed Vegetables in Colorful?

1. Open the steaks in a tray and drizzle some olive oil on them.
2. Lightly break the balls of pepper and sprinkle on them. Sprinkle with salt and rosemary and rub them with your hands. Cover with cling film and rest for 15 minutes.
3. While your meat is marinating, chop the vegetables you will use for sautéing into pea-sized cubes.
4. First, sauté the peppers and carrots for 2 minutes, add the zucchini, peas and corn, sauté for another 5 minutes and remove from the stove.
5. Heat your pan, seal the meat on high heat for 1 minute, and then cook it on both sides.
6. Serve the meat you bought on the serving plate with sauteed vegetables.