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.
Calories 329, Protein 30g, Carbohydrates 1g, Fat 22g, Fibre 0g, Sodium 403mg.
Originally published in the Today's Parent May 2014 issue.
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