Crescent Foods Recipes Home Meat Delivery

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
  • Crescent Foods Angus 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. 

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