Artichoke & Asiago Steak with Roasted Red Pepper Vegetables
| Quantity | Description |
|---|---|
| 4 | slices of zucchini |
| 1 | bunch of asparagus, trimmed |
| 1 | eggplant, sliced |
| 227g | Summer Fresh Roasted Red Pepper Dip |
| 2 | Grille & Galley 8oz Sirloin Steak |
| 30ml | Summer Fresh Artichoke & Asiago Dip |
| 200g | Summer Fresh Green Couscous Salad |
| salt and pepper to taste |
INSTRUCTIONS
In a large bowl, mix zucchini, asparagus, eggplant, and Roasted Red Pepper Dip. Cover and let marinade for 10 to 15 minutes.
Season steak with salt & pepper to taste. Heat oiled pan of high until smoking. Sear both sides of each filet mignon, about 2 minutes per side each. Remove to a plate and allow to cool.
Roast steak in a 375°F (190°C) oven on a baking sheet for 5 minutes. Remove from oven and add vegetables to baking sheet. Return to oven and roast meat and vegetables for 15 minutes.
Remove vegetables from baking sheet and keep warm in a covered casserole. Add 1 Tbsp of Artichoke & Asiago dip to the top of each filet mignon. Return to oven and roast for an additional 5 minutes, or until Artichoke & Asiago dip is bubbling.
Remove meat from oven, and serve on a bed of Greek Couscous (3.5 oz/100g per plate) next to roasted vegetables on a plate.
Serves: 2
Recipe courtesy of Summer Fresh
