Photo: Maya Visnyei
Steak is the star of this meal for grown-up palates, with a roasted veggie side dish that works for diners big and small.
1/3 cup chopped pitted green olives
2 tbsp chopped parsley
1 tbsp white wine vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp minced or grated garlic
2 1-in. thick strip loin steaks, (about 300 g each)
1/4 tsp salt
1/4 tsp coarse black pepper
1 tbsp canola oil
1 tbsp unsalted butter
Combine chopped olives, parsley, vinegar, mustard and garlic in a bowl. Reserve. Pat steaks dry with a paper towel and season on both sides with salt and pepper.
Heat a cast iron or heavy frying pan on medium-high. Add oil and carefully tilt pan to coat. Add steaks and sear on one side for 2 to 3 min oruntil evenly browned. Turn steak over and add butter to pan. Cook, spooning melted butter over steaks, for 2 to 3 min longer or until steak is cooked to desired degree of doneness.
Remove from pan and let stand for 5 min before slicing against the grain. Serve with olive relish.
Protein 30g, Carbohydrates 1g, Fat 22g, Fibre 0g, Sodium 403mg.
Originally published in the Today's Parent May 2014 issue.