Steak & Early Spring Veggies With Olive & Lemon Sauce

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Serves 2

Fresh spring veggies are complemented by savory steak—and topped with an easy sauce that adds a perfect pop of acidity.

2 (8-ounce) Certified Piedmontese grass fed, grass finished sirloin filets
Kosher salt and freshly ground black pepper
2 tablespoons butter
1 cup chopped carrots (cut into 1-inch pieces)
8 ounces shelled English peas
1 bunch asparagus, cut into 1-inch pieces
1 cup water

For the olive sauce:

5 ounces drained, pitted green olives, like Castelvetrano
1 lemon, juiced
¼ cup extra-virgin olive oil
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

Season the steaks on all sides with salt and pepper. Grill or pan-sear the steaks until they reach your desired temperature; set aside to rest.

In a large sauté pan over high heat, melt the butter. Add the carrots, peas, asparagus, and water and cook, stirring constantly, until vegetables are tender and nicely glazed.

For the sauce: In the bowl of a food processor, combine the olives, lemon juice, olive oil, and garlic. Process until slightly chunky. Season with salt and pepper to taste. Top steak and veggies with the sauce.

Serving size = 1 steak, ¾ cup vegetables, ¼ cup sauce

Calories710

Total Fat44g

Protein59g

Carbohydrate25g

Dietary Fiber10g