DINNER: Garlic Herb Steak & Veggies
6 T unsalted butter, divided 2 (1 ½“ thick) New York strip
1 clove garlic, minced 1 shallot, minced
1 T fresh parsley, chopped 1 zucchini, sliced thin
1 ½ t. fresh thyme, minced 8 oz mushrooms, sliced
1 ½ t. fresh lemon zest
Himalayan salt & freshly ground pepper
~In small bowl, combine 4 T butter, garlic, herbs, zest, s&p.
~Season steaks with s&p. Melt 1 T butter in skillet over medium-high heat. Cook about 4-5 minutes. Flip, cook another 4-5 minutes, or until desired doneness. Set aside and keep warm.
~Melt 1 T butter in skillet, add veggies stirring occasionally until tender or browned. Serve immediately with steaks and butter mixture.
LUNCH: Grilled Steak & Veggie Flatbread
Naan, pita, or flatbread (pre-grilled or broiled if preferred)
Top with any of the ingredients from dinner or dinner leftovers.
(I like steak, zucchini, mushroom, shallot, garlic, thyme.)
Add feta. Broil or grill till desired doneness.
BREAKFAST: Roasted Veggie Omelet
Add any ingredients, including feta, to scrambled eggs or omelet.
~anything you choose! Be creative!