Seared Beef with Mediterranean Vegetables

Ingredients

• 1/3 cup (50 g) dry bulgur
• 5 1/2 oz (150 g) beef top sirloin steak
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 (76 g) carrot
• 1/2 (75 g) bell pepper
• 1/2 (100 g) zucchini
• 1 garlic clove
• 1/2 cup (90 g) tomato
• 1 1/2 tbsp (6 g) oregano and basil
• 1 1/4 tsp (4 g) capers, rinsed
• a pinch of fine sea salt

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Method

1. Pour 2/3 cup (160 ml) boiling water over the bulgur, cover and leave it. Dry the beef and sear it whole in half the oil in a very hot pan, 3 minutes a side, then take it out and let it rest while everything else cooks.
2. Cook the carrot and pepper in the rest of the oil for 6 minutes, then add the zucchini and garlic for 4 more. Add the tomato, a splash of water and the salt for 3 minutes, until the tomato softens.
3. Slice the rested beef across the grain and lay it over the fluffed bulgur and the vegetables with any juice from the board — that juice is the sauce. Finish with the herbs chopped together with the capers.