Ingredients
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For the Veggies
- 1 Fennel Bulb, Quartered and sliced
- 12 oz Kale
- 8 oz Oyster Mushrooms, Shredded
- 2 Tbsp Spiceology Greek Freak
- 2 Fresh Thyme Sprigs
- 3 Tbsp Butter, Unsalted
- Lemon Zest from Half Lemon
- Lemon Juice to taste
- Korean Chile Flake for garnish
- 2 Tbsp clarified butter Parmesan to taste
For the Steak & Fries
- 1 lb Tri Tip steak
- 2–3 Tbsp Greek Freak Compound Butter (1 stick unsalted butter at room temperature + 1 Tbsp Spiceology Greek Freak blend – mix well, place on parchment paper and seal well, and freeze to firm.)
- 1 Thyme sprig
- 2 Garlic cloves
- 8 oz Frozen French fries / frites
Instructions
- Preheat your oven to the desire temperature to cook your fries.
- While your fries are in the oven (most directions are for 25 minutes at 425 degrees) in a large sauté pan on medium high heat sauté your fennel, kale and mushrooms with clarified butter until tender.
- Remove the quartered fennel and set aside once browned on each side.
- Season with Greek Freak and drop in your thyme sprigs until mushrooms and kale are tender.
- Top with lemon zest and toss and/or stir to distribute lemon flavor.
- Plate immediately and garnish with chile flake, lemon juice, quartered fennel bulb top with shredded parmesan.
- Once you plate your sauteed vegetables bring a medium to large size sauté pan to smoking hot and then bring to medium high heat.
- Drop 1 Tbsp of oil into the pan and place tri tip strips in to sear. Sear for about 2 minutes each side.
- After flipping the steak over to sear the second side drop in your compound butter and baste until your desire doneness.
- A medium rare to medium steak will want to be taken off the pan at around 119 degrees.
- Allow steak to rest for about 10 minutes to get to temp. Slice and plate with sauteed vegetables and crispy French fries.
Original Recipe brought to you by Spiceology and can be found at: https://spiceology.com/recipes/greek-freak-tri-tip-steak-frites-and-sauteed-veggies/
