This meal will surely delight your dinner guests! Tender Steak with devious veggies and potatoes, defiantly a crowd pleaser. Easy to prepare & cook as well! Enjoy.
|15-25mins||2 Servings||Est. 600 calories|
2 Top Sirloin Steaks
3 Ounces Radishes
2 Cloves Garlic
1 Pink Lemon
1 Bunch Asparagus
½ Pound Fingerling Potatoes
1 Bunch Parsley
1 Tablespoon Capers
Salt & Pepper
1. Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2. Roast the potatoes
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3. Cook the steaks
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.
4. Cook & finish the vegetables
While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.
5. Make the salsa verde
While the vegetables cook, in a medium bowl, combine the parsley, capers, the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
6. Finish & plate your dish
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between 2 dishes. Top the steaks with the salsa verde. Enjoy!