Pepper Steaks With Asparagus, Zucchini Mash

Enjoy a pub favourite at home with this succulent pepper steak.

The ingredient of Pepper Steaks With Asparagus Zucchini Mash

• 4 about 150g each beef scotch fillet steaks
• 2 x 30g cans green peppercorns drained crushed
• 20g butter
• 1 tablespoon olive oil
• 2 bunches asparagus woody ends trimmed
• 2 zucchini thickly sliced
• 65g 1 4 cup whole egg mayonnaise
• 1 garlic clove crushed
• 2 x 475g mashed potato

The Instruction of pepper steaks with asparagus zucchini mash

• season both sides of the steaks with salt place the peppercorns on a plate press both sides of the steaks into the peppercorns to coat
• heat the butter and oil in a large frying pan over medium high heat cook the steaks for 3 4 minutes each side for medium or until cooked to your liking
• meanwhile place the asparagus and zucchini in a large heatproof bowl cover with boiling water set aside for 2 minutes or until the asparagus is bright green and tender crisp drain combine the mayonnaise and garlic in a bowl
• heat the mash following packet directions divide the mash and vegetables among serving plates top with the steaks serve with the garlic mayonnaise

Nutritions of Pepper Steaks With Asparagus Zucchini Mash

calories: 626 897 calories
calories: 33 grams fat
calories: 12 grams saturated fat
calories: 37 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 42 grams protein
calories: 104 milligrams cholesterol
calories: 236 56 milligrams sodium
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calories: nutritioninformation