Seared Steak topped with Chimichurri, Garden Fresh Slaw and Roasted Vegetables

Prep Time 30 minutes | Cook Time 20 minutes | Serves 4

Protein

8oz per person of Steak, Fish, or Vegetable of your choice

3 Tbs Extra Virgin Olive Oil

Salt & Pepper to taste

LBN Chimichurri to taste [Can be purchased in-store or online]

Garden Slaw

1 head of Green Cabbage, shredded

2 Kholrabi, julienned

3 Carrots, peeled and julienned

1/2 Sweet Onion bulb, sliced finely

1/4 cup Cilantro, chopped finely

LBN Champagne Vinaigrette to taste [Can be purchased in-store or online]

Salt & Pepper to taste

Roasted Vegetables

1 lb Fingerling Potatoes, washed and cut in half, length-wise

2 Sweet Onion bulbs, washed and cut in quarters, leaving stems on

Turnips, washed and cut in halves

Preparing the Garden Slaw

Toss your Green Cabbage, Kholrabi, Carrots, Sweet Onion and Cilantro into a large serving bowl.
Dress the mixture with a few tablespoons of LBN Champagne Vinaigrette dressing, taste, and add more if needed.
Place in refrigerator while preparing the rest of the dish.

Preparing the Roasted Vegetables

Preheat oven to 400 degrees.
Bring a pot of water to boil. Toss in your fingerling potatoes and let cook for 3 minutes.
Once cooked, remove potatoes from water and let cool.
Arrange boiled fingerling potatoes, cut spring onions and cut turnips onto a baking sheet. Season with olive oil, salt and pepper.
Place tray in oven and cook for 20 minutes.
Remove from oven and let cool.

Cooking your Protein

Season your steak, fish or vegetable with salt, pepper and Extra Virgin Olive Oil to taste.
Heat a cast iron skillet over your range, or prepare your outdoor grill.
Once heated, add protein to your skillet or grill.
With proteins less than 1.5 inches thick, cook on each side for 3-4 minutes, take off heat and let rest.
For proteins that are thicker, cook on each side for 3-4 minutes, then finish in the oven at 400 degrees. Remove from oven and let rest before cutting or serving.

Plating your Dish

Take your Garden Slaw out of the refrigerator and taste. Add more salt, pepper or dressing if needed.
Cut your protein into quarter inch slices and plate alongside your roasted vegetables and garden slaw.
Top your protein generously with your LBN Chimichurri.
Serve and enjoy!