Beef steaks with grilled vegetables

Beef steaks with grilled vegetables


Wash and shake dry the thyme and rosemary. Mix the oil with the paprika and cover the steaks with the marinade. Put the marinated steaks in a vacuum bag and add the washed herbs. Vacuum-seal and place in the fridge to rest for 12-24 hours. Remove the steaks from the refrigerator about an hour before cooking and take them out of the vacuum bag.


Cut the peppers in half lengthwise, remove the stalk bases, the white ribs and the seeds. Wash the courgette and pepper halves and coarsely chop both vegetables. Wipe the oyster mushrooms clean with a dry cloth, remove any tough stalks and chop into large pieces. Top and tail the spring onions, rinse them, dab them dry and chop them into rings.


Heat up the clarified butter in a small pan and mix it with the vegetables. Pre-heat the BORA X BO (preset “Hot air grilling”) with the universal tray, put the meat and vegetables into the BORA X BO and cook for 10 minutes. With the given BORA X BO settings, the 3-cm thick stakes will be cooked medium. After the cooking time, season once again with rock salt and ground pepper.



Make sure to use well-hung beef. When meat is matured it becomes tender and juicy. The BORA QVac built-in vacuum-sealer is ideal for marinating – simply put the meat and the marinade into the vacuum container and marinate in just 10 minutes.

Preparation time: 15 min.
Baking/cooking time: 10 min.
Resting time: 24 hrs.

Serves 4

  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 100 ml cooking olive oil
  • 1 tbsp paprika
  • 4 beef steaks (3 cm thick, 200 g each)
  • 2 red peppers
  • 2 small courgettes
  • 250 g oyster mushrooms
  • 1 bunch spring onions
  • 150 g clarified butter
  • rock salt
  • ground pepper


  • Vacuum-sealer and vacuum bag

Send handleliste