This is a dinner that you have when you've had a very light lunch. It consists of a ribeye steak. Steamed fresh asparagus, 2 boiled potatoes (servings: 3) cut in quarters with a tbsp of salt in the water , a teaspoon of butter after the potatoes are cooked. Stir the potatoes with salt and pepper and chop garlic. Serve on the plate with drizzled olive oil. The steak is grilled seven minutes on each side (6 ounce steak) I steamed the asparagus for 3 minutes and drizzled butter and olive oil over them. Finally we shredded parmesano onto them. For a side dish I sliced three tomatoes with a little fresh basil and then drizzle a little olive oil and seasalt.
If you have leftover potatoes, this is a great way to make my Sunflower Corn Potatoes. If you want the recipe please leave a comment. They are delicious!
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