Marinate Ahead
Herbed Garlic Butter Steak
Garden's Bounty Bread Salad
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Red Blend
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter, divided
- 1 lb small red potatoes, quartered
- 4 cloves garlic
- 1 tsp chopped fresh thyme (or use ¼ tsp dried)
- 1 tsp chopped fresh rosemary (or use 1 tsp dried rosemary)
- 1 tsp dried oregano
- 1½ lb top sirloin steak
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook oil, 1 Tbsp butter, and potatoes in a large cast-iron skillet 6 minutes over medium-high heat. Stir mixture, and cook 6 minutes longer until potatoes are tender. Add garlic, thyme, rosemary, and oregano; toss. Remove mixture, and keep warm.
- Sprinkle steak with salt and pepper. Melt 1 Tbsp butter in same skillet over medium-high heat. Add steak, and cook, 5 to 7 minutes per side or to desired doneness. Let stand 5 minutes before thinly slicing. Serve with potatoes, and sprinkle with cheese.
Side Dish Ingredients
- 1 (16-oz) French baguette (preferably multigrain), cut into 1-inch chunks (or use 2 [8-oz] baguettes)
- 2 Tbsp olive oil, divided
- 1 (10-oz) pkg mixed baby greens
- 1 (8-oz) ball fresh mozzarella cheese, cut into bite-size pieces
- 1 cucumber, halved and sliced
- 3 organic tomatoes, chopped
- ½ cup fresh basil leaves
- 2 Tbsp capers
- ½ cup pitted kalamata olives, halved
- 3 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 400°F. Toss bread with 1 Tbsp oil on a large baking sheet. Bake 10 to 15 minutes or until toasted, stirring occasionally.
- Combine greens, cheese, cucumber, tomatoes, basil, capers, and olives in a large bowl. Add bread, 1 Tbsp oil, and vinegar; toss.
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