Seared Asian Beef with Courgette and Ricotta Gratin

This is a complete meal for those on a low carb meal plan. It is simple to make and tastes great. Dinner party guests will be equally impressed if you serve this to them. Cook the steak just before you eat. Prepare the gratin and let it bake while you set the table and get your cocktails ready.
Serves 2 -4

500g rump steak
2T Chinese five spice

Season the steak and rub in the five spice. Heat a griddle pan and cook the steak to your liking. For medium rare, 3 minutes on each side. Allow to rest before slicing to serve. Garnish with lime wedges and Asian basil leaves.

250g ricotta, drained of excess liquid
185g courgettes, sliced
1 small onion finely chopped
200g mozzarella
2 large eggs beaten
50ml cream
50g grated Parmesan
grating of fresh nutmeg

Preheat the oven to 180C.
Fry the onion and courgettes in a little olive oil until soft, but not too golden. Layer in an ovenproof dish with the mozzarella cheese.
Mix the ricotta, eggs and cream. Season with salt and pepper. Pour over the vegetables. Grate over some fresh nutmeg and top with the Parmesan. Bake for 20-30 minutes until golden on top.

Tip: add some cooked mince to the gratin and make a low carb lasagne.