FridayOL

Looking for a weeknight dinner that's both healthy and bursting with flavour? Renowned chef Gary Mehigan shares two incredible recipes – a perfectly seared sirloin steak and a delectable fish dish – that prove delicious doesn't have to be complicated. These recipes are designed to be achievable for home cooks, delivering restaurant-quality results with minimal fuss.

Steak with Green Beans, Roasted Onions & Salsa Verde

This isn't your average steak dinner. Gary's approach focuses on showcasing the quality of the ingredients and delivering a balanced meal. The star is a beautifully seared sirloin steak, cooked to your preferred doneness and sliced over a bed of vibrant, crisp blanched green beans. Sweet, roasted onions add a touch of caramelised depth, while a rustic herb-packed salsa verde takes the dish to another level. The salsa verde, brimming with capers, parsley, and a hint of lemon, cuts through the richness of the steak and adds a refreshing zing.

Why this recipe works:

• Simple Preparation: Minimal chopping and straightforward cooking techniques make it perfect for busy weeknights.
• Healthy & Balanced: Lean protein from the steak, fibre-rich green beans, and the freshness of the salsa verde create a nutritious meal.
• Big Flavour: The combination of seared steak, sweet onions, and the vibrant salsa verde is a taste sensation.

The Fish Delight: (Recipe Snippet – Full recipe details available elsewhere)

Gary also presents a stunning fish recipe that's equally easy to prepare. While the full details are available on [link to full recipe], the essence lies in choosing a sustainable, flaky white fish – think barramundi or snapper. Lightly pan-fried or baked with a delicate lemon and herb crust, the fish is served atop a bed of quinoa and accompanied by a colourful medley of seasonal vegetables. A drizzle of olive oil and a sprinkle of sea salt complete this healthy and satisfying dish.

Tips for Success:

• Quality Ingredients: Gary always emphasizes the importance of using the freshest, highest-quality ingredients possible.
• Don't Overcrowd the Pan: When searing the steak, ensure the pan is hot and avoid overcrowding it. This will ensure a good sear and prevent the steak from steaming.
• Rest the Steak: Allow the steak to rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful steak.
• Make the Salsa Verde Ahead: The salsa verde can be made a few hours in advance, allowing the flavours to meld.

These recipes from Gary Mehigan offer a fantastic starting point for creating healthy and delicious weeknight dinners. With a little effort and a focus on quality ingredients, you can easily impress your family and friends with restaurant-worthy meals made in your own kitchen. So, ditch the takeaway menus and get cooking!

Find the full recipes and more culinary inspiration on [link to Gary Mehigan's website/channel].