Quick & Easy Beef Dinners that Go Beyond Steak & Potatoes
© Steele House Kitchen
Steak Tartines with Lemon Parmesan Vinaigrette
This tangy and refreshing recipe for steak tartines can be made in advance and served cold if you're planning ahead. Layered with ripe heirloom tomatoes, arugula and red onion on toasted sourdough, they get a lovely flavor burst drizzled with homemade lemon parmesan vinaigrette.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!