Steak with mustard mint sauce

Name: steak with mustard mint sauce
Total time: 25 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 500 gram baby; 1 look artichoke hearts; 1 hand black olive; 4 steak; 2 zucchini; 2 clove garlic; 0.5 bunch flat leaf parsley for the sauce; 1 bunch fresh mint for the sauce; 2 tablespoon chives for the sauce; 2 tablespoon capers for the sauce; 2 clove garlic for the sauce; 2 teaspoon dijon mustard for the sauce; 1 shallot for the sauce

Ingredients

6 tablespoon olive oil
500 gram baby
1 look artichoke hearts
1 hand black olive
4 steak
2 zucchini
2 clove garlic

0.5 bunch flat leaf parsley for the sauce
1 bunch fresh mint for the sauce
2 tablespoon chives for the sauce
2 tablespoon capers for the sauce
2 clove garlic for the sauce
2 teaspoon dijon mustard for the sauce
1 shallot for the sauce

Directions

Puree the ingredients for the sauce with 2 tablespoons of olive oil and keep separate.
Heat 1 tablespoon olive oil in a frying pan and fry the potatoes golden brown.
Scoop the artichoke and olives through.
Sprinkle the steaks with salt and pepper.
Heat 2 tablespoons of olive oil and fry the steaks for 1-2 minutes per side.
Allow to rest under aluminum foil.
Meanwhile, cut or scrape the courgettes into broad ribbons.
Heat the remaining oil and roast the zucchini ribbons and garlic for 2-3 minutes.
Serve the steak with the potatoes, zucchini and sauce.