Ingredients
(2 servings)
Steak
- 2 striploins (choose the steak you like) or another protein
- ½ cup parsley
- 1 green onion
- 1 lemon
- 7 sprigs of thyme
- 3 cloves of garlic
- 400 grams of potatoes (baby potatoes or cubed) or vegetables of your choice
- Canola oil and 100 gr butter
- Salt and pepper
Gremolata (or your favorite chimichurry recipe)
- 1 bunch of parsley
- ½ clove of garlic
- Zest and juice of half a lemon
- Shallot
- Olive oil
- ¼ cup of olive oil
Broccoli puree
- 1 bag of broccoli puree Épurée
- 50g of parmesan cheese
- 1 tablespoon of butter
- ½ teaspoon minced garlic
- Salt and pepper
Preparation
- Turn oven on to 400°F.
- Season steaks with salt and pepper.
- Chop the parsley and shallot finely. Mix with half of the lemon zest and juice, salt, microplane garlic clove, pepper and cover with good quality olive oil.
- Blanch the potatoes, bringing them halfway through cooking.
- Chop the green onion very finely, chop the parsley while the potatoes are frying. Add the other half of the lemon zest at the end of the cooking of the potatoes.
- Hacher très finement l'oignon vert, hacher le persil pendant la cuisson des pommes de terre. Ajoutez l'autre moitié du zeste de citron à la fin de la cuisson des pommes de terre.
- Once the pan is hot, add the canola oil, garlic, butter and thyme.
- Use a serving spoon to moisten the meat with the butter, canola oil, thyme and garlic mixture (give it some love).
- Once well colored on both sides, place the meat on a baking sheet.
- Cook to desired doneness.
- In a plate, place the mashed potatoes in the center and with the back of a spoon spread in a circle. Place the potatoes, your piece of meat and add the gremolata on your grilled steak.
- I chose parsley for the chimichurry but you can add basil or oregano.
