Zucchini Salad
Start by finely slicing the zucchinis using a vegetable slicer and transfer everything to a plastic bag.Next, cut the onion in the same way as the zucchini, into thin slices, and also transfer to the plastic bag.Add the parsley, season with the salt, the black pepper, the chili flakes, the pickled mustard seeds and the vinegar.Seal the bag and mix everything very well until fully combined.Transfer to a nice serving dish, take it to the refrigerator and let it chill for 30 minutes.In a large pan over medium to low heat, add a drizzle of olive oil, the garlic cloves cut into small cubes and sauté until golden brown.Add the rice, the salt and stir to incorporate.Next, add the water, cover the pan and let it cook until all the water has completely evaporated.In a large skillet over medium to low heat, add a drizzle of olive oil and the beef steaks.Season with the salt, the black pepper, the garlic powder, the onion powder, the chimichurri and fry everything until golden brown.Serve.
Ingredientes
- 2 Zucchini
- 1 Plastic Bag
- 1 Onion
- Parsley to taste
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Pinch of Chili Flakes
- 1 Tablespoon of Pickled Mustard Seeds
- 50ml of Vinegar
Rice
- Olive Oil
- 3 Cloves of Garlic
- 1 Cup of Rice
- 1 Teaspoon of Salt
- 2 Cups of Water
Steak
- Olive Oil
- 3 Beef Steaks
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 1 Pinch of Garlic Powder
- 1 Pinch of Onion Powder
- 1 Pinch of Chimichurri
Modo de Fazer
Start by finely slicing the zucchinis using a vegetable slicer and transfer everything to a plastic bag.
Next, cut the onion in the same way as the zucchini, into thin slices, and also transfer to the plastic bag.
Add the parsley, season with the salt, the black pepper, the chili flakes, the pickled mustard seeds and the vinegar.
Seal the bag and mix everything very well until fully combined.
Transfer to a nice serving dish, take it to the refrigerator and let it chill for 30 minutes.
In a large pan over medium to low heat, add a drizzle of olive oil, the garlic cloves cut into small cubes and sauté until golden brown.
Add the rice, the salt and stir to incorporate.
Next, add the water, cover the pan and let it cook until all the water has completely evaporated.
In a large skillet over medium to low heat, add a drizzle of olive oil and the beef steaks.
Season with the salt, the black pepper, the garlic powder, the onion powder, the chimichurri and fry everything until golden brown.
Serve.
