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Seared Steak Medallions & Lobster with Broccoli Caponata and Light Baked Potato

Name: Seared Steak Medallions & Lobster with Broccoli Caponata and Light Baked Potato
Total time: 45 min
Ingredients: 400g sirloin steak (medallions); 320g lobster tail; 400g broccoli florets; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic; 1 tbsp capers; 1 tbsp chopped fresh parsley; 4 small russet potatoes (120g each); 40g nonfat Greek yogurt; salt; black pepper

45 min 485 kcal a porzione Medio

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Istruzioni

1
Preheat your oven to 200°C (400°F). Scrub the russet potatoes, prick them with a fork, and place them on a baking tray. Bake for 45-50 minutes, or until tender.
2
While the potatoes bake, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.
3
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the blanched broccoli, capers, and lemon juice. Sauté for 2-3 minutes, then stir in the chopped parsley. Season with salt and black pepper to taste. Remove from heat and set aside.
4
Pat the sirloin steak medallions dry with paper towels. Season both sides with salt and black pepper.
5
Heat the remaining 1 tbsp olive oil in a large skillet over high heat. Sear the steak medallions for 2-3 minutes per side for medium-rare, or to your desired doneness. Remove from the pan and let rest.
6
In the same skillet, add the lobster tails (split in half lengthwise if desired), season with salt and pepper, and sear for 2-3 minutes per side until opaque and cooked through.
7
Once the potatoes are baked, cut a slit in each and fluff the insides with a fork. Top each with 10g nonfat Greek yogurt and a sprinkle of salt and pepper.