Wednesday, August 10, 2016

Crisp Garden Root Veggies with Steak ~ Glazed with Peaches!

Why not bring in the bounty! Prepare a simple dinner fresh from the garden and orchard.

Begin by preparing all veggies: wash, slice or make into sticks: carrots, parsnips and asparagus. Set aside while you pan fry stripes of steak (or pork, chicken) in olive oil infused with fresh or dried herbs; rosemary especially creates a delicious flavor. Once seared on all sides, cover for 2 min, then remove from the skillet and set aside. To that same skillet, toss in your veggies; adding a bit more olive oil sauteing on med heat. As they become tender, turn up the heat to blackened on the edges.

Remove the veggies, placing them along side the steak strips while you then quick fry and let caramelize ripe slices or chunks of tree picked peaches. Add a drizzle of water, cover and watch a sauce appear. Top your steak and veggies and set the table... on the terrace!

~ Tutti a Tavola!

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