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.