Hannah Shell

 Fall Roasted Vegetable Steak Salad 

Ingredients:

2 GoodLife Brands Certified Piedmontese Center Cut Boneless Grass Fed & Finished Ribeye 

Worcheshire sauce 

Salt

Meat Mitch NAKED seasoning rub 

Cayenne pepper 

2 small yellow potatoes - chopped 

1 medium to large sweet potato - chopped

1 red bell pepper - chopped 

1 red onion - wedged and peeled layer from layer

4 Garlic cloves - whole 

2 tbs extra virgin olive oil 

2 cups fresh spinach 

1 tablespoon fresh lemon juice 

1 avocado - chopped 

1/4 cup feta 

1/4 cup roasted almonds - chopped (pro tip: even if they are pre roasted, toast them again in a pan or toaster oven until fragrant)

Instructions:

- Prepare the steak: remove steak from packaging and blot with paper towel to remove excess juices. Place on a large sheet of aluminum foil. Cover all sides of the steak in worchestshire sauce, salt, seasoning rub, and cayenne pepper. Wrap in foil and refrigerate for at least 1 hour prior to cooking. 

- Preheat the oven to 420. 

- Roast Vegetables: chop potatoes, red pepper, and onion. Place on a baking sheet lined with aluminum foil or parchment paper. Add the garlic cloves to the sheet — leave them whole. Toss with olive oil, salt, and pepper. Roast for 45 min at 420 tossing once half way through. The onion will burn slightly — that’s the best part. 

- Grill the steak: ensure grill is at maximum heat — ours reads 550 Fahrenheit. Place steaks on lower rack and follow the procedure: 2 min - rotate 90 degrees - 2 min - turn over - 2 min - rotate 90 degrees - 2 min - move to top rack - 2 min - move to board to rest. If you want your steak more done than medium rare, leave it on the top rack longer (1 min to 90 seconds). 

- Let steak rest for 8 minutes DO NOT SKIP!! 

- Cut steak — this should be a perfect medium rare. 

- Combine spinach, roasted vegetables, avocado, lemon juice, feta, salt and pepper in a large bowl. 

- Serve plates and top with toasted almonds to taste. Optionally add hummus as an additional topping.