grilled steak with crispy potatoes & the best early fall sal

Ingredients

ingredients:

Filet / steak cut of choice

1lb baby yellow potatoes balsamic vinegar salt & pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp fresh rosemary minced

6 cups lettuce - I did a mix of arugula, little gems, and sweet crunchy mix from @organicgirl

1/3 cup chopped pistachios

1/3 cup goat cheese

1 honey crisp apple

1 mini cucumber

1/3 cup dried tart cherries

crispy shallot dressing adjusted

2g batm vinegar or of ald a lemon, 1 tsp honey, 1/2 tsp dijon mustard, salt & pepper

Directions

1. ONE HOUR BEFORE cooking steak - cover steaks generously with balsamic vinegar

2. Preheat oven to 425 degrees and bring a pot of water to a boil. Cut potatoes in half, add to boiling water and cook for 10-12 minutes or until fork tender but not too soft/falling apart. Drain, add back to the hot empty pot and shake for 20-30 seconds. This removes noisture and makes the edges crispy! Add potatoes to an UNLINED baking sheet with a drizzle of oil, salt, pepper, garlic powder, onion powder, and fresh rosemary. Bake for 20

• Once potatoes are in - prep the salad. Heat a pan over medium heat and add 1/3 cuj live oil. Add shallots and cook until golden brown and crispy - watching carefully so the don't burn. Add shallots and oil to a bowl with the rest of the dressing ingredients and

4. Chop the apple, cucumbers and crumble the goat cheese. Add pistachios to a baking sheet and toast for a few minutes in the oven. Remove and assemble the salad with all

5. Finally, for the steak - preheat grill to high heat and spray with avocado oil. With grill open - sear steak for 2 minutes on each side. Lower heat slightly and cook for 5-8 minutes (depending on thickness) on both sides with grill open. Remove steaks and

salt, & pepper. Let rest for an hour to come to room temperature. minutes, mix, then cook another 20 minutes or until crispy.

6. Dress the salad, slice steak, and serve - ENJOY!!

mix. Set aside until serving. remaining ingredients. with foil to rest for 5 minutes.

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