Garlic and Herb Crusted Steak and Vegetable Bowl (Amy)

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Beef tri-tip roast

  Bottom sirloin, separable lean only, trimmed to 0" fat, all grades, raw

  224g or 224g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Onions

  Raw

  ½ cup, sliced or 58g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, sliced or 57g

• Red wine vinegar

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Combine the herbs in a small bowl with a pinch of salt and pepper. Toss with the steak slices until well coated. Heat a skillet over medium heat and add the olive oil, followed by the steak. Sear on all sides and remove from pan. Add the vegetables and cook until soft. Season with salt and pepper and add the vinegar. Add the steak back to the pan and cook until done to your liking, and then serve.

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