Ingredients

1/2 pound New York strip steak

Pinch black pepper

1 teaspoon Wildtree Roasted Garlic Grapeseed Oil

2 stalks fresh thyme

2 tablespoons red wine

1/2 tablespoon tamari

1 tablespoon water

2 tablespoons Wildtree Apple Balsamic Vinegar

1 teaspoon honey

1 tablespoon unsalted butter, chilled

For the vegetables:

2 medium gold potatoes, cut into 1/2-inch cubes

1 1/2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

1 onion, sliced

1/4 teaspoon Wildtree Gourmet Sea Salt: BBQ

1/4 teaspoon black pepper

8 ounces green beans, ends trimmed

Method of Preparation

Pat steak with paper towels to remove excess moisture. Season both sides with salt and pepper and place thyme on top. Heat Roasted Garlic Grapeseed Oil in a skillet over medium-high heat and cook steak about 3 minutes per side completely cooked: 145°F for medium-rare. Remove steak and set aside leaving the thyme in the pan. Drain excess fat from the pan and turn heat down to medium. Add red wine to deglaze pan and then add tamari, water, Apple Balsamic Vinegar, and honey. Whisk to combine and simmer about 2 minutes. Reduce heat to low and stir in butter until just melted and combined. Pour glaze over steak and serve warm.

For the vegetables:

Rinse the potatoes under cold water and drain well. Heat the Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat and add the potatoes and onions. Cover tightly and cook 10 minutes, shaking the pan occasionally to prevent the potatoes and onions from sticking. Remove the lid and add the Gourmet Sea Salt: BBQ, black pepper, and green beans. Cook for 10 more minutes, stirring occasionally, or until the potatoes are cooked through and lightly browned.