Here’s what you need:
4 small- medium sized tomatoes, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
a handful of parsley, chopped
2 cloves of garlic, minced
1 tsp oregano
1 tsp sugar
filet sirloin (about 1 lb total for two)
olive oil
balsamic vinegar
salt & pepper
1/2 medium sized fennel
shaved parmasean
arugula

Prep (both):
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.

(A)
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 – 5 minutes. Flip and cook another 3 – 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare).

Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.

(B)
In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste.

In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.

Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts.

Both:
Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!


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Dinner For Two: Steak & Salad

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