Garlic Butter Herb Steak & Broccoli Grape Salad

Garlic Butter Herb Steak and Mushrooms

Ingredients

2 sirloin steaks*
1 Tbsp. Emma olive oil
1 Tbsp. Lactancia butter*
6 oz. mushrooms, sliced*
5 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
salt and pepper 

Garlic Butter Compound 

1/4 cup softened Lactancia butter*
4 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped 

Instructions

In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic, and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Steak Internal Temperature Chart

Medium Rare Steak -130–135°F
Medium Steak- 135–145°F
Medium Well Steak- 145–155°F
Well Done Steak- 155°F and up

*In Flyer Jan 24-30, 2021
Recipe and Photo Credit: The Recipe Critic

Broccoli Grape Salad

Salad Ingredients

6 oz. Rocana bacon
1/4 cup Trophy pine nuts or sunflower seeds
1 lb. broccoli crowns cut into small florets*
1/2 English cucumber, sliced
1 1/2 cups red grapes (seedless), halved*
1/3 cup red onion finely chopped 

Dressing Ingredients

1/2 cup Hellman’s mayonnaise
2 Tbsp. fresh lemon* juice
1 Tbsp. granulated sugar
1/4 tsp salt or to taste
1/4 tsp black pepper

Instructions

Brown bacon in a skillet then remove with a slotted spoon to a drain on a plate. In a separate, dry skillet, toast pine nuts over medium heat until golden and fragrant, tossing often (3 minutes), then transfer to a plate. 

In a medium bowl combine chopped broccoli, sliced cucumber, halved grapes, diced onion, browned bacon, and toasted pine nuts.

In a separate small bowl combine mayonnaise, lemon juice, sugar, salt, pepper and mix well.

Mix the dressing into the salad and serve!

*In Flyer Jan 24-30, 2021
Recipe and Photo Credit: Natasha’s Kitchen