Steak With Roast Vegetable Salad - cooking recipe

Ingredients

8 None red onions, sliced
1 1/4 lb broccoli, cut into florets
2 None yellow peppers, deseeded and chopped
3 None zucchini, sliced
2 1/4 lb small potatoes, peeled and halved
13-14 tbsp olive oil
1 lb cherry tomatoes
2 None limes, juiced
1/2 tsp sugar
2.75 oz arugula
1/3 cup fresh basil, finely chopped
2/3 cup fresh mint, finely chopped
2-3 cloves garlic, minced
2 None red chilies, deseeded and finely chopped
2 tbsp butter
16-20 None minute steaks (each about 2.5 oz)
1/3 cup honey
1/3 cup mustard
1/2 cup balsamic vinegar
None None fresh parsley, to garnish

Preparation

Preheat oven to 400\u00b0F. Drizzle onions, broccoli, peppers, zucchini and potatoes with 3-4 tbsp olive oil and season. Arrange in a large roasting pan and roast for 25 mins. Add tomatoes and cook for another 20-25 mins.
Whisk together lime juice, sugar and 6 tbsp olive oil. Toss with arugula, basil, mint, garlic and chilies. Season and set aside. Heat butter in a large frying pan, add steaks and fry for 2-3 min per side. Add herb oil just before finished cooking and toss to coat. Set aside.
To finish, mix honey, mustard and vinegar together and season. Gradually whisk in remaining oil. Remove vegetables from oven and toss with honey mixture. Serve with steak and garnished with parsley.