What you'll be getting:

Steak with Corn and Zucchini Fritters

Start heating up both pans. Add a little bit of oil to the pan that you are using for the steak and the rest in the fritter pan. When the pan is hot, add the steak. I cooked on #8. 

Mix the fritter batter by stirring the flour into the veggie mixture. You can also use a mixing bowl for this step if you'd like. 

Set timer for 3 minutes. 

Per Serving

6 oz steak (rubbed with rosemary, sage, garlic, salt, pepper, and oil) 

150 g fritter batter (zucchini, corn, egg, AP flour*, salt, pepper, rosemary, sage, onion, dairy-free mozzarella)

35 g spinach

1 T avocado oil

 

 

*coconut flour used for gf diets

Equipment needed: 2 pans and mixing bowl​

If you like your meat a little bit more well done you can preheat your oven to 400. After searing, place the pan (make sure it's an oven safe pan) in the oven to continue cooking.

Next spoon fritters into the other pan. I cooked on #8 for this pan too. 

Flip the steak and fritters after 3 minutes. Set another timer for 3 min

After the second 3-minute timer has gone off, remove the fritters from the pan, cover the steak with a lid and let it rest for 3 minutes. (Place in the oven for another 5-8 minutes for a more well-done steak). You can place the fritters on a sheet pan and put in the oven to keep them hot, or you can plate them. In the pan that had the fritters, add the spinach and cook until it begins to wilt. 

Place the spinach on top of the fritters when it is ready. 

Next transfer the steak to the plate. 

You can slice the steak and place on top of the fritters if you like, from start to finish this dinner takes less than 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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