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Grilled Filet, Asparagus, and Yukon Gold Potato with Zucchini Leek Medley

Grilled Fillet, Asparagus, and Yukon Gold Potato with Zucchini Leek Medley

Grilled Fillet, Asparagus, and Yukon Gold Potato with Zucchini Leek Medley

Ingredients you’ll need per serving:

4 oz. filet mignon steak-or boneless, skinless chicken breast will work well too!

1/2 medium Yukon gold potato

3 asparagus spears

1/4 cup red bell pepper-chopped

1/2 zucchini-cut into bite sized pieces

1/2 leek-chopped

1-2 clove fresh garlic-minced-to taste

1 tsp. fresh lemon juice

1 tsp. aged balsamic vinegar

1 tsp. olive oil-extra virgin

1/4 tsp. dried or fresh basil

1/4 tsp. rosemary

Kosher salt and fresh ground pepper-to taste

How to prepare:

Pierce potato with a fork. Bake a whole potato for 20 minutes at 450 degrees or microwave for 9 minutes on high. Cut in half and set aside. Potato should be firm but tender. Over medium high heat, in a non-stick grill pan. Lightly season the steak with salt, pepper, and 1/2 of the basil and rosemary. Sear the fillet on all sides for 2 minutes each until medium rare-or to your taste. Remove steak from pan. Add asparagus spears to the grill pan. Add the lemon juice and pan roast for 4 minutes. Lightly season with salt and pepper. Place the Yukon Gold potato face down on the grill pan. Grill for 4 minutes.

 

In a separate non-stick pan, over medium high heat, add the olive oil and heat the oil. Next add garlic, leek, and red bell pepper. Lightly season with salt and pepper. Pan roast for 3-4 minutes. Add zucchini, balsamic vinegar, basil and rosemary. Pan roast 3-4 minutes or until zucchini is al dente. Serve with the steak and asparagus and pan potato.

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