Ingredients
2 Steaks of your choice
2 cups New potatoes quartered (or 2 sliced medium potatoes)
1 Zucchini
1 cup Green beans
Diced yellow or white onion to your liking
3 tablespoons of butter
1/4 – 1/2 cup of heavy cream
1/4 cup Asiago (or parmesan cheese)
1 tablespoon fresh parsley
Directions
Sear your steak on all sides in an oven safe skillet. Add 1 tablespoon of butter and finish in the oven to your preferred doneness.
Boil your potatoes 5-7 minutes in well salted water.
Drain potatoes. Before adding them back to the pot, melt 1 tablespoon of butter and mix with 1/4 cup heavy cream.
Toss partially cooked potatoes into the sauce and add up to 1/4 cup of additional cream until they’re coated and saucy.
Sprinkle in Asiago cheese and stir. Simmer on very low heat about 5 minutes until the potatoes are cooked through and the sauce has thickened.
Remove from heat and stir in parsley.
Chop all veggies and saute with butter and seasonings of your choice.
Sizzle & Twist 