Grilled Vegas Steak & Sautéed Summer Vegetables with Lemon Honey & Herb Vinaigrette
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Ingredients
- 12 oz. strip steak
- 2 turnips - quartered
- 1 squash - sliced
- 1 cup cherry tomatoes
- 2 garlic cloves - crushed
- 2 Tbsp. honey
- Zest & juice of 1 lemon
- 1/4 cup olive oil
- Chopped fresh rosemary and lemon verbena (can substitute with other fresh herbs)
- Salt and pepper to taste
Instructions
- Set steak out to room temperature for 30 minutes to an hour.
- Add 1 tsp. of oil to sauté pan.
- Add quartered turnips to pan. Cook for 6-8 minutes until turnips are browned and crispy. Remove turnips from pan and set aside.
- Add squash to pan and cook for 4 minutes, until lightly browned or until desired tenderness.
- Add cherry tomatoes to pan and cook for 2-3 minutes until skins of tomatoes blister.
- Remove squash and cherry tomatoes from pan and add to turnips in bowl.
- Toss squash, turnips and cherry tomatoes with vinaigrette (reserve 2 Tbsps. of vinaigrette for plating).
- Salt both sides of steak.
- Grill steak on stovetop or grill for approximately 4-6 minutes or until desired internal temperature.
- Allow steak to rest for 5-10 minutes.
- Slice steak. Place turnip, squash and cherry tomatoes on plate with sliced steak.
- Drizzle all ingredients with vinaigrette and garnish with fresh herbs. Enjoy!
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