2 tbsp Longo’s Signature Herbs de Provence Mustard
2 tbsp Longo’s Extra Virgin Olive Oil
2 tbsp red wine vinegar
2 cloves garlic, minced
1/4 tsp each salt and pepper
1/4 cup packed parsley leaves, divided
2 tbsp Longo’s Capers, divided
2 Ontario AAA beef striploin or sirloin steaks, trimmed (about 8 oz each)
1 cup Longo’s Grape Tomatoes, halved
- •Blend mustard with olive oil, vinegar, garlic, salt and pepper; measure out and set aside 1 tbsp mustard mixture for tomatoes.
- •Finely chop 1 tbsp each parsley and capers; stir into remaining marinade. Coat steaks with marinade and let stand at room temperature for 20 minutes (or reserve in refrigerator for up to 1 day).
- •Roughly tear remaining parsley leaves; add to tomatoes along with remaining capers and reserved mustard mixture. Toss gently to combine.
- •Preheat a well-seasoned cast iron skillet over medium heat. Add steaks and cook for 5 to 6 minutes per side or until cooked to preferred doneness. Rest steaks for 5 minutes before slicing and topping with tomato salad.
A dash of advice
- Protein 31g
- Fibre 1g
- Fat 14g
- Sugar 2g
- Carbs 3g
- Sodium 350mg