A low carb feast for the all the senses, a guaranteed dinner party hit!
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PHAT: ORGANIC BRITISH GRASS FED GHEE
SERVES: 6-8
NET CARBS: 2.6g
INGREDIENTS:
1 LARGE GREEN & 1 LARGE YELLOW COURGETTE
1 MEDIUM RED ONION
A GOOD HANDFUL OF ROCKET LEAVES, WASHED
100G FETA
A GENEROUS BUNCH OF MINT LEAVES
FLAT LEAF PARSLEY LEAVES
YOUR FAVOURITE STEAK
WE USED TOMAHAWK
2 GARLIC CLOVES, CRUSHED
FRESH SPRIGS OF THYME AND ROSEMARY
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Step one
Cook your steaks to your liking. We love to reverse sear, especially with a big steak! Preheat your oven to 100°C. Season with sea salt and place on a wire rack. Insert a thermometer into its thickest part and cook to 45-50°c for rare, 50-55°c for medium-rare - it can take up to 1 hour!
Step two
Meanwhile, using a mandolin, thinly slice the courgette. Cut the onion into wedges, keeping the root intact. Drizzle the veg with GOOD PHATS Olive Oil and season. Wash the rocket and herbs then dry with a salad spinner and set aside.
Step three
Preheat a griddle pan on high heat. Once very hot, add the courgette slices and grill lengthways without moving them until grill marks start to appear. Repeat on the other side until you have cooked all the courgette. Reduce the heat slightly and repeat with onion until charred and tender.
Step four
Once your steak is cooked, heat a frying pan over high heat, then add your GOOD PHATS Ghee. Sear the steak for 1-2 minutes each side until browned. In the final minute, add the garlic and herbs to baste. Rest for 10 minutes before slicing against the grain to serve.
Step five
On a platter, layer the rocket, mint, parsley, and feta with the grilled courgette and onion. Sprinkle with lemon zest, and a good squeeze of lemon juice. Drizzle over your GOOD PHATS Olive Oil and season. Serve with your steak and enjoy!
