Steak, Baby Potatoes with Tomato Lentil Salad


What’s a better way to pair a great piece of steak than with potatoes and a delicious salad? This steak will quickly become a staple in your house! You can make a little extra of the butter mixture and use it to flavor chicken, veggies, and even dinner rolls.


- Zehra, The FitNest


For the steak

  • 1 ½ tsp sea salt
  • 1 tsp black pepper
  • 1 large clove minced garlic
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tbsp finely chopped fresh parsley
  • 1/4 tsp red chili pepper flakes
  • ¼ cup butter, room temperature
  • Crescent Foods Angus Beef Strip Steak

For the potatoes

  • 2 lbs small multi-colored baby potatoes
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 1 tbsp fresh parsley
  • 2 sprigs of fresh rosemary
  • 3 cloves garlic, minced
  • Sea salt to taste
  • Fresh ground black pepper to taste

For the salad

  • 10 small vine tomatoes (or any other small tomatoes, cut in half or quarters)
  • 1 cup dry sprouted lentil
  • 2-3 small cucumbers chopped
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh cilantro chopped
  • ¼ red onions thinly sliced
  • 3 cups baby spinach


  • ¼ cup extra virgin olive oil
  • Juice or a large lemon
  • 1 clove garlic minced
  • 1 tsp balsamic vinegar
  • 1 tsp sumac
  • Salt and pepper taste


To Cook Potatoes

  1. Preheat oven to 375 degrees
  2. In a large bowl, combine the baby potatoes with olive oil, butter, parsley, rosemary, garlic, salt, pepper and mix well. Spread out potatoes over a baking sheet.
  3. When the oven is preheated, place potatoes for 30 minutes, turning over potatoes half way through.

To Cook Steak

  1. In a small bowl, combine butter, salt, pepper, garlic, onion powder, Italian seasoning, parsley and red pepper flakes until well-combined. Coat steak with butter mixture on both sides and set aside.
  2. Heat a skillet on medium high heat, cook steak 5-6 minutes each side, until desired tenderness. Set meat aside to rest.

For Salad

  1. Cook lentils to package directions, once done, set aside to cool.
  2. Cut tomatoes, onions, cucumbers, spinach, parsley and cilantro in a large bowl and combine.
  3. Add cooled lentils to the salad.
  4. Mix dressing ingredient and whisk well, pour over salad.


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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.