Panner steak served with roasted broccoli and pea puree

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, panner steak served with roasted broccoli and pea puree. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Panner steak served with roasted broccoli and pea puree is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Panner steak served with roasted broccoli and pea puree is something which I’ve loved my entire life.

Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Toss the broccoli and sprouts with the remaining oil.

To begin with this recipe, we have to prepare a few ingredients. You can cook panner steak served with roasted broccoli and pea puree using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Panner steak served with roasted broccoli and pea puree:
  1. Take 200 gm panner
  2. Get 100 gm broccoli
  3. Make ready 1 tsp Ginger and Garlic and green chillies paste
  4. Get 1 tablespoon cron flour
  5. Take 1⁄4 tablespoon schezwan sauce
  6. Make ready pinch black pepper powder
  7. Make ready 1 tsp oregano
  8. Make ready to taste Salt
  9. Take 100 gm peas for puree
  10. Take As needed Mint leaves
  11. Prepare 1 tablespoon milk/butter
  12. Make ready 1 tablespoon Olive oil

Taste and adjust the seasoning with salt and sugar. Heat oil in a large pan over medium heat. Toss with olive oil and salt. Pea purée is a great accompaniment to many dishes - and it's very easy to make.

Steps to make Panner steak served with roasted broccoli and pea puree:
  1. In a bowl, add corn flour, Ginger, Garlic and green chilli paste, schezwan souce(optional), black pepper, oregano and salt. Make a paste with water. Paste should not be very runny. Coats the panner cubes evenly.
  2. Roast panner in olive oil to make steak till good brown colour on both side. Roast broccoli and capsicum in same pan. Stir well and mix black pepper.
  3. Boil peas and mint,mix black pepper, salt and spices. After 10 min. Make smooth paste to give good fresh colour,Stir milk or butter(optional). Taste flavor after each step.
  4. Serve steak panner with fresh puree and broccoli.

Toss with olive oil and salt. Pea purée is a great accompaniment to many dishes - and it's very easy to make. The short season of fresh peas, from the beginning of June to end of July, is an ideal time to whip up some pea purée. However, frozen peas are available to use year-round, and are actually much easier to use. Very much the refined cousin of mushy peas, a pea purée is a versatile side which can be paired with anything from white fish to ham hock.

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