Cold Steak and Vegetables


Surprising entirely no one, kids are expensive. So while we don’t often eat red meat, one of my favorite weeknight dinners when it’s hot outside is a cold, thin-sliced filet alongside some cold, roasted vegetables. When I find tenderloin filet on megacrazycheap special at the grocery store, I’ll often stand there and debate a nice dinner with a red wine sauce OR a low key dinner that I can prep in advance. On weeknights, low key invariably wins.

Serves 4

4 filets (or a London broil cut)
2 artichokes
3 portobello mushrooms
1 lb. asparagus
.25 cup soy sauce
1 t peeled and minced ginger
2 cloves minced garlic
Pepper to taste
1/2 lime

Add the steak, soy sauce, ginger, lime juice, and ginger to a gallon bag – seal, shake, and marinate for at least 2 hours. Reverse sear it at 225 until the internal temperature is at 130, and then hot sear it in a cast iron skillet. Set aside to rest, and then chill.

Meanwhile, crank your oven up to 350, and on a foil-lined sheet pan, add trimmed asparagus and portabello mushrooms. Drizzle with olive oil, kosher salt, and freshly ground black pepper and roast for about 15 minutes. Set aside to cool.

As for your artichokes – OMIGOSH, INSTANT POT ALERT. Either boil your artichokes on the stove for about 45 minutes in salted water, or add a steam rack to your Instant Pot. Place trimmed artichokes on top of the rack, and pour a cup of water over the artichokes. Set the Instant Pot to 12 minutes, make sure the nozzle is on seal, and boom. That’s it.

Slice and plate and serve with your dipping sauce of choice – we used a creole tomato dressing, and it was a GREAT, simple dinner for a warm evening. (We added in fresh bell pepper and baby carrots to create some textural differences, too.)

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