Cooking Instructions
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Step 1
Juice the
Lemon (1)
into a small bowl and discard seeds; set aside.
Step 2
Cut the
Radishes (1 bunch)
into 1/4-inch thin slices and then into half-moon shapes; hold.
Step 3
Cut the
Scallions (1 bunch)
into 1/4 inch thin slices at a diagonal angle and hold.
Step 4
Trim the ends off of the
Broccolini (225 g)
and set aside.
Step 5
To the bowl with the lemon juice, add the
Dijon Mustard (2 pckg)
,
Olive Oil (15 mL)
,
Maple Syrup (15 mL)
, and
Salt (2 g)
. Whisk all ingredients together and hold.
Step 6
Pat dry the
Boneless New York Strips (2)
with paper towels and season each steak with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 7
Heat a medium sauté pan over high heat and add
Olive Oil (30 mL)
. When hot, add the steaks and sear for 2 minutes. Turn over and sear for 2 minutes more.
Step 8
Let rest for 5 minutes then cut into 1/2 inch sliced pieces.
Step 9
Heat
Olive Oil (15 mL)
in a large sauté pan over medium-heat.
Step 10
Place the broccolini,
Salt (2 g)
and
Ground Black Pepper (as needed)
and cook for 4 to 5 minutes. Remove from heat and keep warm for plating.
Step 11
In a large bowl, place the radishes, green onions and the broccolini. Whisk the dressing again and add to the veggies; toss and get ready to plate.
Step 12
Arrange the slices of steak on each of two plates. Place the Broccolini Radish Salad next to the steak. Serve and enjoy!
