STEAK THAT'S WHAT'S FOR DINNER. ENJOY DAN

BEEF PETITE STEAK WITH POTAOE SALAD by CHEF DAN:



Serves 4

INGREDIENTS: DRESSING:

3 tablespoons lime juice

3 tablespoons water

1 shallot, thinly sliced

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon peanut butter

2 garlic cloves, minced

1 teaspoon fresh mint

Salt and pepper to taste

1/4- cup roasted peanuts

In blender blend all the ingredients except the peanuts, and blend till smooth, set aside



SALAD:

1. I pound steak (3/4-1-inch thick).

2. Salt and pepper.

3. 1 tablespoon grapeseed oil

4. 5 red potatoes scrubbed and cut into 3/4-inch thick pieces.

5. 3 romaine lettuce hearts, torn into bite size pieces.



DIRECTIONS: FOR THE SALAD: PRE-HEAT OVEN TO 350 DEGREES.

1. Season the steak with salt and pepper.

2. Heat 2 tablespoons oil over medium-high heat in a skillet.

3. Brown the steak well on one side about 3 minutes.

4. Flip the steak.

5. Reduce the heat to medium and cook about 5-7 minutes longer.

6. Transfer steak to cutting board, and let rest 10 minutes.

7. Then cut steak across the grain into 1/4-inch slices.

8. On a cookie sheet, sprayed with Pam, place the potatoes, drizzle the oil over and a little salt and pepper.

9. Bake in pre-heated oven for about 20 minutes, until nice and brown.

10. Whisk the dressing to recombine.

11. Toss the lettuce and onion with 1/2- cup of the dressing.

12. Divide among 4 plates.

13. Drizzle the remaining dressing, peanuts and serve.



ENJOY DAN: hallelujah