Cuisine of Slovenia’s Regions: Grilled Roast Beef with New Potatoes and Vegetables
Cooking time – 60 minutes.
Ingredients (for 4 portions)
- 4 beef steaks about 1 cm thick,
- 8 medium sized new potatoes,
- sea salt and freshly ground black pepper,
- olive oil
- 1 medium sized squash,
- 1 red hot pepper,
- 1 yellow bell pepper,
- 1 small eggplant,
- 250 g fresh champignons,
- herbs (rosemary, thyme, oregano, sage),
- vegetable oil.
About an hour before cooking, remove the meat from the refrigerator and leave it at room temperature without opening the package.
Rinse all vegetables, dry and cut them into cubes. Peel the mushrooms and cut them in half or quarters (depending on size).
Peel, rinse, dry, and chop the potatoes in half or quarters (depending on size).
Heat well a deep frying pan and quickly fry the mushrooms in a small amount of vegetable oil so that they gain a pronounced brown tint and a persistent aroma. Put the fried mushrooms in a bowl.
Add a little more vegetable oil. Fry quickly the peppers and add them to the mushrooms. Sauté squash and eggplant without vegetable oil and add to mushrooms and pepper.
Season the vegetables with chopped sea salt, a mixture of herbs and a little olive oil. Mix well and put in a warm place.
Pour a little vegetable oil into a deep skillet and fry the new potatoes.
Cook the roast beef steaks on the grill or on a ribbed skillet. Salt with sea salt and season with pepper. Serve with vegetables.