This mouth-watering pepper steak is made with just five ingredients, and is on the table in 30 minutes.
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Preheat oven to 220°C. Cook broccoli and cauliflower in a saucepan of boiling water for 5 mins or until just tender. Drain. Transfer to a baking dish. Whisk the cream and stock powder in a bowl to combine. Pour over broccoli mixture and sprinkle with cheddar. Bake for 20 mins or until the vegetables are tender.
Meanwhile, heat a greased barbecue grill or chargrill on high. Reserve butter from the steak packets. Cook steaks for 5-6 mins each side for medium or until cooked to your liking. Cover loosely with foil and set aside for 5 mins to rest.
Place reserved butter in a frying pan over medium heat. Cook until almost melted. Drizzle steaks with butter and serve with the gratin.