Place the gigot steaks on a platter. For the marinade, mix pepper, garlic, mustard and kitchen herbs with the juice of one lemon. Finally, add the oil and pour the marinade over the meat. Marinate the steaks in the refrigerator for at least one hour with the lid closed.
For the vegetables, prepare the Brussels sprouts (ready to cook, e.g. peel, remove woody parts and dirt), rinse. Cut the stalks in half lengthwise and remove the stem. Later cut lengthwise into strips. Peel carrots, then cut lengthwise into ‘curls’ (very narrow strips) with a peeler. Peel shallots, halve, cut into strips. Cut pepperoncini in half, remove seeds, then cut into very fine strips. Caution: Peperoncini are quite hot! Heat grill pan, wok or large frying pan to very hot, grill steaks in it for three to five minutes per side. (Meat should still be pink inside). Transfer steaks to a plate and keep warm.
Heat the sesame oil in a wok (or large pan), add all the vegetables (add frozen peas) and steam for two to three minutes, turning. Season vegetables, arrange, sprinkle with sesame seeds and bring to the table on the spot with the meat.
Serve with pasta or long-grain rice.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!