When you start off with fresh, organic ingredients, you don't need a complicated recipe. These simple and delicious dishes combine to produce a stunning steak dinner that will make you proud.
Part of the fun when you're shopping at a great market full of local and organic produce is that you never know what you're going to find. Set out with a general idea and create your meal as you go with what looks best that day.
For this steak dinner for two, you'll need a thick, grass-fed ribeye steak, about two pints of mushrooms, a small butternut squash, a handful of green beans, and a sweet potato. If you can find locally grown, organic veggies, that's even better!
The trick to all of this is going to be timing it all just right, so follow the recipes in this order. Get prepping about one hour before you want to eat and start with fully washed and dried vegetables.
Photo by Sarina Petrocelly
Roasted Butternut Squash and Sweet Potato Spears
- 1 small butternut squash
- 1 large sweet potato (I used a yellow-fleshed Korean sweet potato)
- 1 T. extra-virgin olive oil
- Salt and pepper to taste
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or aluminum foil. Cut the butternut squash in half lengthwise, then scoop the seeds out. Lay the 2 pieces cut-side-up on the cookie sheet. Cut the sweet potato in half cross-wise, then in half lengthwise. Slice each quarter into steak-fry-sized spears and put them on the cookie sheet as well.
Drizzle everything with the olive oil or use a mister to spray it and season lightly with salt and pepper. Roast for 20 minutes, flip the sweet potato spears, and continue roasting for another 5 minutes. Serve the sweet potato as is, but peel and chop the roasted butternut squash into bite-sized pieces.
Pan-Seared Ribeye with Mushrooms
- 2 T. salted butter, divided
- 1 large boneless ribeye steak, preferably grass-fed, approximately 1" thick
- Kosher salt to taste
- 2 pints of mushrooms, cleaned and sliced (I used maitake and baby portabellos)
Over medium heat, melt the first tablespoon of butter in a cast iron or heavy skillet. Season the steak liberally with salt and cook in the pan for 3 minutes on the first side, 4 minutes on the flip side, then 3 minutes on the first side again (10 minutes total cooking time). If you prefer your steak rare, go ahead and put it aside on a plate to rest. For medium, cook it 4 minutes, 5 minutes, then 4 minutes before resting the steak.
In the same skillet, melt the second tablespoon of butter and add the sliced mushrooms. Stir constantly, being sure to deglaze the pan. After about 3-4 minutes, lightly season the mushrooms with salt and give them a taste. Serve them right on top of your sliced steak.
Green Beans Vinaigrette
- 1 cup (or large handful) of fresh green beans, stem end snapped off
- 1 T. extra virgin olive oil
- 1 T. balsamic vinegar
- Salt and pepper to taste
Get a small pot of water to a rolling boil, drop in the beans and cook for exactly 2 minutes. Remove from the heat, drain, and rinse twice with cold water before draining a final time. Dress with the olive oil, vinegar, and seasonings. Refrigerate until ready to serve.
Could you do more with these ingredients? Of course! Try mashing the butternut squash with a little butter and cream or bake the sweet potato whole and serve it steaming hot.
Whatever you do, make sure you hunt down the freshest ingredients you can and treat them simply before enjoying them. Bon appétit!
**The photos in this article are by Sarina Petrocelly.
What are some of your favorite simple recipes for your organic vegetables? Let us know in the comments!