Steak, Baby Potatoes with Tomato Lentil Salad
Ingredients
For Steak:
1 ½ tsp sea salt
1 tsp black pepper
1 large clove minced garlic
1 tsp onion powder
1 tsp Italian seasoning
1 tbsp finely chopped fresh parsley
1/4 tsp red chili pepper flakes
¼ cup butter, room temperature
Strip Steak
For the Potatoes:
2 lbs small multi-colored baby potatoes
2 tbsp extra-virgin olive oil
1 tbsp butter
1 tbsp fresh parsley
2 sprigs of fresh rosemary
3 cloves garlic, minced
Sea salt to taste
Fresh ground black pepper to taste
For Salad:
10 small vine tomatoes (or any other small tomatoes, cut in half or quarters)
1 cup dry sprouted lentil
2-3 small cucumbers chopped
¼ cup fresh parsley chopped
¼ cup fresh cilantro chopped
¼ red onions thinly sliced
3 cups baby spinach
For Dressing:
¼ cup extra virgin olive oil
Juice or a large lemon
1 clove garlic minced
1 tsp balsamic vinegar
1 tsp sumac
Salt and pepper taste
Method
To Cook Potatoes:
Preheat oven to 375 degrees
In a large bowl, combine the baby potatoes with olive oil, butter, parsley, rosemary, garlic, salt, pepper and mix well.
Spread out potatoes over a baking sheet.
When the oven is preheated, place potatoes for 30 minutes, turning over potatoes half way through.
To Cook Steak:
In a small bowl, combine butter, salt, pepper, garlic, onion powder, Italian seasoning, parsley and red pepper flakes until well-combined. Coat steak with butter mixture on both sides and set aside.
Heat a skillet on medium high heat, cook steak 5-6 minutes each side, until desired tenderness. Set meat aside to rest.
Salad:
Cook lentils to package directions, once done, set aside to cool.
Cut tomatoes, onions, cucumbers, spinach, parsley and cilantro in a large bowl and combine.
Add cooled lentils to the salad.
Mix dressing ingredient and whisk well, pour over salad.