Beef Recipe

Recipe: Delicious Steak and Spring Herbs

Steak and Spring Herbs. Ruime keuze in diverse soorten Steak. Losse stukken vlees of hele pakketten. We leveren hoge kwaliteit vers vlees tegen een scherpe prijs.

Grab a liberal bunch of herbs, bruise them with your hands and rip them up. Steak and Spring Herbs David Cogossi. Dragon Herbs has developed a special Super-Infusion process. You can have Steak and Spring Herbs using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Steak and Spring Herbs

  1. You need 2 large of red potatoes.
  2. Prepare 1/2 medium of Yellow pepper.
  3. It’s 1 tbsp of Tarragon.
  4. You need 1 tbsp of Fresh parsley.
  5. It’s 1/3 cup of Fresh Parmesan cheese.
  6. You need 1 tbsp of Fresh cracked pepper.
  7. You need 1/2 lb of Choice boneless beef sirloin tip steak thin cut.
  8. Prepare 6 medium of Sliced Asparagus spears.
  9. It’s 1/2 bunch of Chopped Green onions.
  10. It’s 4 slice of Cooked bacon crunched up.

Five premier tonic herbs have been optimally extracted together, resulting in a thick concentrated syrup. Top your steaks with my homemade garlic butter that can be whipped up easily and can go on many dishes including fish, bread, and vegetables. In a small bowl, mix together butter, lemon juice, garlic and parsley. Season steak with salt and pepper (if desired) and add to pan.

Steak and Spring Herbs step by step

  1. In a large skillet saute sliced potatoes for 5 minutes.
  2. Now add asparagus yellow peppers and green onions tarragon and cracked black pepper. Cover and cook for an additional 5 minutes, at this point at the sliced sirloin.
  3. Make some bread for the side.
  4. Plate with vegetables first adding thin sliced steak a top, sprinkle with parsley and Parmesan cheese and enjoy.
  5. sprinkle crunched up bacon across the top of the steaks.

A seared steak and kale salad topped with a vibrant spring herb chimichurri. On Monday, I finished a huge, complicated project that required several days of work, lots of grocery store trips, and a big box of spring produce overnighted from Southern California. Place in a roasting pan or on a baking sheet in a single layer and rub both sides with the sauce. Then it's paired with my favorite spring vegetable heros – asparagus, peas, and cherry tomatoes. It's such a simple combination, but with a touch of lemon zest and garlic, you really get the flavors of spring.


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