Dairy Free ·
Gluten Free ·
Grilling Pantry Pairing ·
Grilling Rub ·
Meat and Poultry ·
Sicilian Lemon balsamic ·
Tuscan Herb olive oil ·
Steak and New Potato Toss
Steak and New Potato Toss
20 minutes
20 minutes
Meat and Poultry
Ingredients
- 1 pound red potatoes, cut into 1" pieces
- 1 beef sirloin steak
- 3 cups fresh broccoli florets
- 1/4 cup Fustini's Tuscan Herb olive oil, divided
- 2 tablespoons Fustinis' Sicilian Lemon balsamic, divided
- 2 tablespoons Fustini's Grilling Rub, divided
- Kosher salt and freshly ground black pepper
- 1 teaspoon whole grain mustard
- 2 green onions, sliced
- 1/4 cup red pepper, chopped
Directions
- Preheat oven to 375 degrees F. Place potatoes on a baking sheet and drizzle with olive oil. Season with grilling rub, tossing well to coat. Bake for 35-40 minutes until tender.
Meanwhile, season steaks with more grilling rub. Grill steaks until the desired doneness. Cooking time will depend on thickness. (for medium-rare, the instant-read thermometer should read 135 degrees F). Allow to rest, then slice into strips.
In a sauté pan add a little more olive oil and sauté, broccoli for 5 minutes, stirring often until browned. Turn off the heat and deglaze with 2 teaspoons of balsamic.
- In a small bowl, combine 2 tablespoons of balsamic and 1 tablespoon of olive oil. Add green onion, and mustard and whisk until dressing is emulsified. In a large bowl, combine potatoes, broccoli, steak strips and red pepper. Coat with dressing and serve.
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