Family Steak and Vegetable Platter
1 lb (500 g) boneless Ontario Beef Top Sirloin or other grilling steak, 1-inch (2.5 cm) thick
1 lb (500 g) small Ontario Potatoes, scrubbed
8 oz (250 g) Ontario Green Beans, trimmed
2 Ontario Tomatoes, any colour, cut into wedges
2 Ontario Green Onions, thinly sliced
4 cups (1 L) torn mixed Ontario Salad greens
Dressing:
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) balsamic vinegar
2 cloves Ontario Garlic, pressed
1 tbsp (15 mL) chopped fresh Ontario Thyme
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) Ontario liquid Honey
1/4 tsp (1 mL) each coarse salt and ground pepper
Dressing: In small bowl, whisk together oil, vinegar, garlic, 2 tsp (10 mL) of the thyme, mustard, honey, salt and pepper. Remove 2 tsp (10 mL) and brush one side of the steak with half. Place steak, dressing side down on greased grill over medium-high heat. Brush with remaining half of removed dressing; close lid and grill, turning once, until medium-rare, about 8 minutes, or until desired doneness. Transfer to cutting board and let stand for 10 minutes before thinly slicing across the grain.
Meanwhile, in large pot of lightly salted water, bring potatoes to boil; cook until just tender, about 10 minutes. Add green beans; cook for 5 minutes or until beans are tender. Drain vegetables and run under cold water; drain well.
Cut potatoes into quarters or halves (depending on size); arrange in section on large platter. Fill rest of platter with sections of beef, beans, tomatoes, onions and lettuce. Sprinkle with remaining dressing and with thyme; toss gently to coat.
Serves 4.
I skipped the platter presentation and did individual plates. I added watercress and radish to our plates, and for our dressing, I used Liquid Gold's Honey Ginger White Balsamic Vinegar. Delicious!
