Halal Steak And Roasted Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring halal-certified steak, roasted vegetables, and steamed broccoli. Perfect for those seeking a wholesome and satisfying meal.

Ingredients

• 9 g On1Y Parsley Leaves
• 100 g Garlic - Single Clove
• 50 g On1Y Black Peppercorns With Grinder
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Mother Dairy Salted Butter
• 100 g Broccoli Florets
• 16 g Orika Oregano
• 100 g Catch Sprinklers - Iodized Table Salt
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. In a small bowl, mix 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of dijon mustard, 1 minced clove of garlic, and 2 tablespoons of soy sauce to create a marinade.
2. 2. Use the marinade to coat the vegetables (red peppers, mushrooms, and broccoli) evenly. Let them sit for at least 4 hours or overnight in the refrigerator.
3. 3. Preheat your oven to 400°F (200°C).
4. 4. Chop 3 red peppers into coarse chunks and arrange them on a rimmed baking tray. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano.
5. 5. Clean and remove the stems from 2 large mushrooms. Place them on the same tray as the peppers. Top each mushroom with 1 teaspoon of butter and sprinkle with 1/2 teaspoon of dried parsley leaves.
6. 6. Roast the peppers and mushrooms in the preheated oven for 30 to 40 minutes, or until they are nicely caramelized.
7. 7. About 10 minutes before the vegetables are done, heat a griddle pan or barbecue over medium-high heat. Grill the marinated vegetables for 3-4 minutes per side to enhance their flavor. Let them rest for 5 minutes after cooking.
8. 8. While the vegetables are resting, steam 250 g of broccoli until tender but still crisp, about 5-7 minutes.
9. 9. Arrange the roasted peppers, mushrooms, and steamed broccoli on a plate. Serve immediately and enjoy your meal.