In the late 70s, there was stagflation and Billy Beer and a little hit by disco great the Bee Gees, “Chive Talkin'.” Does this not sound familiar from the land of polyester and mood rings? Well, you'll be talking chive here, as in mixed with pungent garlic and luscious, rich butter and melted over this steak to flavor perfection. Coming out under the mirrored ball as well are these hearty root vegetables, taking to the floor dressed in a funky vinaigrette and doing the Hustle onto your plate. This ain't no disco, just a delicious dinner.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Roast the Vegetables
Peel, trim, and cut carrot on an angle into ½" slices.
Cut potatoes into ½" chunks.
Add potatoes and carrot to prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables.
Spread into a single layer and roast in hot oven until golden brown and tender, 25-27 minutes.
While vegetables roast, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Finely mince garlic.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Butter
In a mixing bowl, thoroughly combine butter, chives, Parmesan, half the garlic, and a pinch of pepper. Taste, and add remaining garlic if desired.
Form butter mixture into two 1" disks. Set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate. Tent with foil and rest at least 5 minutes.
While steaks cook, make vinaigrette.
Make Vinaigrette and Finish Dish
In another mixing bowl, combine vinegar, honey, 2 tsp. olive oil, parsley, and a pinch of salt and pepper.
Carefully, add roasted vegetables to bowl and mix until well-coated.
Plate dish as pictured on front of card, garnishing steak with butter. Bon appétit!
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