Steak, Baby Potatoes with Tomato Lentil Salad
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
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
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
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.
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.