1 LB Baby Potatoes, quartered or halved based on size
3 tbsp Extra-Virgin Olive Oil
1 clove Garlic, minced
1 tsp Rosemary, fresh chopped
1 tsp Parsley, fresh chopped
Salt and Pepper, to taste
1 LB Steak (New York, Ribeye)
2 cups PuraVida Roasted Brussel Sprouts & Bacon
¼ cup Your favorite honey mustard dressing
(Optional) Chopped cilantro
(Optional ) Diced avocadoss
For the potatoes:
Preheat oven to 425F. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt, pepper, and a pinch of red pepper flakes. Pour into a sheet pan or baking dish.
Bake for 35 to 40 minutes, until potatoes are golden and fork tender.
For the steak:
Season your steak with salt and pepper. (or your favorite seasoning blend)
Heat your grill to medium high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (135F), or 5-7 minutes for medium (140F).
For the brussels sprouts:
In a skillet over medium heat add PuraVida Roasted Brussel Sprouts & Bacon and cook for 3-4 minutes or until heated through.
Turn off heat and add Honey Mustard Dressing. Toss the brussels sprouts to coat.
TIP: These Brussel sprouts are great warm or at room temperature. Making them great for a picnic.
Place finished potatoes and brussels sprouts in separate side dishes. Slice the steak to your desired thickness and serve. Enjoy!