INGREDIENTS AND PREP INSTRUCTIONS (for 1 serving):
6 fingerling potatoes, cut in half lengthwise
3 radishes, cut into quarters
6 stalks of asparagus, cut into 1-inch long pieces
1 small bunch fresh flat-leaf parsley, finely chop the stems and leaves
1 lemon, peel some of the lemon skin (just the yellow surface) off and mince to create a teaspoon of zest, (or use a zester), quarter and de-seed the lemon
1 Tbsp capers, drained and roughly chopped
1 garlic clove, minced or grated
1 steak, sirloin preferred
½ Tbsp CHAR CRUST® Original Hickory Grilled
Preheat oven or grill to 400 degrees.
Cook the potatoes:
Toss potatoes in a bowl with a little olive oil, salt and pepper to taste, and toss again.
Spread the potatoes out on a sheet pan, with cut sides down, and roast in oven or grill for 20-30 minutes, until tender and easily pierced with a fork. (If grilling, check the undersides of the potatoes halfway through the cooking time to make sure they are not burning, and flip potatoes over if needed).
Make the pesto:
Combine the parsley (reserving a pinch for plating your meal), garlic, and capers into a bowl.
Squeeze 2 lemon wedges into the bowl. Then drizzle a tablespoon of olive oil into the bowl while vigorously whisking to combine all of the ingredients.
Cook the asparagus and radishes:
While potatoes roast, sauté asparagus in a pan over medium heat with half a tablespoon of olive oil for about 4 -5 minutes, stirring occasionally.
Add radishes and cook another 3-4 minutes. Remove vegetables from pan, set them aside and keep them warm.
Cook the steak:
If using oven, return pan to medium-high heat, adding half a tablespoon of olive oil to the bottom. Oil should not be so hot that it is smoking.
Dredge the steak in CHAR CRUST® until all sides are coated. Sear about 2 minutes on each side so a nice crust forms. Place steak into oven, on the same pan with the potatoes, and continue cooking until desired doneness is reached.
Remove steak from oven and allow it to rest for 5 minutes before slicing.
Plate your meal:
Assemble vegetables on plate, and sprinkle potatoes with the reserved parsley. Slice steak and fan out the slices on the plate. Drizzle a generous amount of pesto across the steak.