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Steak Dinner with Parsley Potatoes and Corn/Avocado Salad

Ingredients

Steak

  • Rib Eye Steaks bring to room temperature
  • Pepper
  • Olive Oil

Salad

  • Spring Mix Salad Greens
  • Red Onion sliced thin (use 4 or 5 slices)
  • Cup of Can Corn
  • Cherry tomatoes (cut in halves)
  • Ripe Avocado peeled and sliced

Dressing

  • Fresh Cilantro
  • Juice from one Lime
  • Zest from one Lime
  • Pinch of Sale
  • 2 Tbs of Olive Oil

Parsley Potatoes

  • Potatoes washed and scraped leaving part of the peeling in tact
  • Water
  • Chopped Parsley
  • Salt

Garlic Butter

  • 1 Stick of Butter
  • 1 Tbs Garlic Powder

Directions

Steak

Pepper each side of steak once it is at room temperature. Heat Olive Oil in a skillet and let is sear on each side for 3 to 5 minutes. Heat oven to 400 degrees. Leave in oven 1 minute for a rarer steak and up to 7 minutes for more well done steak. Add a dollop of garlic butter.

Parsley Potatoes

Drop potatoes in boiling water with a little salt. Roughly chop parsley. Remove potatoes from pot and add garlic butter and fresh parsley.

Garlic Butter

In a small bowl put 1 stick of softened butter, add garlic powder and mix well

Salad

Layer ingredients in a salad bowl

Dressing

Mix all ingredients together with a whist, pour on top salad, toss with fork and refrigerate

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