Ingredients
-
1 ea.
-
3 oz.Chef's Line® Roasted Garlic and Herb Compound Butter
-
2 oz.Cross Valley Farms® Broccoli
-
2 oz.Cross Valley Farms Cauliflower
-
3 oz.Rykoff Sexton® Extra Virgin Olive Oil
-
6 oz.Red Potatoes, B size
-
Salt and Pepper, to taste
Preparation
- Start with the potatoes – simply toss them in olive oil and season with salt and pepper. Roast in a 350°F oven, whole, for about 35 minutes. You can hold these in a pan next to the grill while you finish the other components.
- Season your steak generously with salt and pepper. Lightly brush the grill with olive oil, and place your steak on the hot grill. Cook for about 5 minutes on each side. The exact time will vary based on multiple factors, so the recommendation is to use a thermometer. Cook to a 130°F internal temperature* for a nice medium steak. Let it rest for about 5 minutes, as it will overcook slightly, and resting will also help to retain the steak’s moisture.
- While the steak is cooking, toss the baby cauliflower and broccoli blend in a little bit of olive oil, and season with salt and pepper. Place on the grill as well (the vegetables in this blend are cut to about 6 inches in length so they are appropriate for grilling without losing them through the grate). Use tongs to turn these frequently, and cook until you get a nice char on the veggies.
- Place the steak on your plate and top with a generous slice of the compound butter.
- Serve with the vegetables on the side. Or toss the potatoes and veggies together, if you prefer.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.