Ingredients

For the Steak Marinade

• 4 ribeye or striploin steaks
• 2 tbsp olive oil
• 100 ml (about ⅓ cup + 1 tbsp) milk
• A few drops of lemon juice or vinegar
• Salt and black pepper

For cooking (optional):

• 5–6 garlic cloves
• 1–2 sprigs fresh rosemary
• 1 tbsp butter

---

For the Sauce

• 1 tsp tomato paste
• 1 tsp paprika
• 1 cup hot water

---

For the Lemon Herb Vegetables

• 300 g (10 oz) green beans
• 250 g (9 oz) baby carrots
• 500 g (1 lb) baby potatoes, halved
• 2 tbsp olive oil
• A few drops of lemon juice
• Zest of 1 lemon
• 2 tbsp chopped fresh parsley
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp potato seasoning (optional)
• Salt, to taste

---

To Serve

• Cooked basmati rice

---

Instructions

1. Marinate the Steak

1. In a bowl, combine the olive oil, milk, lemon juice (or vinegar), salt, and black pepper.
2. Coat the steaks well with the marinade.
3. Cover and refrigerate for at least 3 hours, preferably overnight.

---

2. Sear the Steak

1. Heat a large skillet over medium-high heat and melt the butter.
2. Sear the steaks until nicely browned on both sides.
3. Add the garlic cloves and rosemary during the last few minutes of cooking to infuse the meat with flavor.

---

3. Make the Sauce

1. Mix the tomato paste, paprika, and hot water until smooth.
2. Pour the sauce over the seared steaks.
3. Cover and simmer over low heat until the meat is tender and the sauce has slightly reduced.

---

4. Prepare the Vegetables

1. Heat the olive oil in a large skillet.
2. Lightly fry the potatoes until they begin to brown.
3. Add the carrots and green beans and sauté for a few minutes.
4. Season with paprika, garlic powder, potato seasoning (if using), and salt.
5. Pour in 1 cup of water, cover, and cook until the vegetables are tender.
6. Finish with the lemon juice, lemon zest, and chopped parsley. Toss gently to combine.

---

5. Serve

Serve the tender steaks with the rich pan sauce alongside the lemon herb vegetables and fluffy basmati rice for a complete and delicious meal. Enjoy!