Steak With SautéEd Carrots And Broad Beans

• 2 sirloin steaks each about 2 cm, approximately 3/4 inches
• olive oil to taste
• 2 garlic cloves
• 2 bay leaves
• 2 teaspoons pesto sauce
• 1 tablespoon butter
• salt to taste
• 3 5/8 cups carrots frozen Parisian
• 3 1/8 cups frozen broad beans

1. Cook beans and carrots in boiling water and drain well.
2. Peel beans.
3. Set aside.
4. Season steaks with salt and cook in a frying pan with a drizzle of olive oil.
5. Add bay leaves and one garlic clove (chopped, crushed or sliced, to taste).
6. Cook meat to preference and remove the steaks from the skillet.
7. Add remaining pan juice to the pesto sauce and butter and mix well.
8. Heat a drizzle of olive oil in a skillet or wok, saute the vegetables with one crushed garlic clove and season with salt.
9. To serve, arrange steak and vegetables on a plate and pour pesto sauce on top of the steak.

inches, olive oil, garlic, bay leaves, pesto sauce, butter, salt, carrots frozen, frozen broad beans

Taken from www.yummly.com/recipe/Steak-with-Sauteed-Carrots-and-Broad-Beans-2055707 (may not work)