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@shotshort_official8: 6.mp4

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Wednesday 22 July 2026 08:40:24 GMT
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my go-to recipe 🥗 this dressing is my all time fave! Ingredients Salad 2 zucchini, thinly sliced 2 shallots, thinly sliced 12 oz shaved Brussels sprouts Olive oil Celtic salt + 21 Seasoning Salute (or seasonings of choice) Steak of choice (I used 2 large filets) 1 cup fresh peas Butter lettuce, torn Herb Lemon Dressing 2 tbsp fresh dill 2 tbsp fresh basil 2 tbsp fresh mint Juice of ½ lemon Tiny pinch jalapeño (optional) 1 tbsp Dijon mustard 1 tbsp honey 4 tbsp olive oil Salt & pepper, to taste Instructions 1. Roast the vegetables: Preheat oven to 425°F. Toss the Brussels sprouts, zucchini, and shallot with olive oil and season generously. Spread evenly on a large baking sheet and roast for 25–30 minutes, tossing once halfway, until tender with caramelized edges. 2. Bring a small pot of salted water to a boil. Add peas and cook for 1–2 minutes, until bright green and just tender. Drain and transfer to ice water to stop cooking. Set aside. 3. Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Season steak well (I used the same seasonings as I did on the veggies!). Sear 3-5 minutes per side until a golden crust forms. Transfer the skillet to a 400°F oven and cook until desired done-ness (I did 5 minutes for a medium doneness). Let rest 5–7 minutes. 4. Add all dressing ingredients to a blender and blend until smooth and emulsified. Taste and adjust salt, pepper, or lemon as needed. 5. Arrange butter lettuce on a platter or bowl. Top with warm roasted vegetables, blanched peas, and sliced steak. Drizzle generously with the herb dressing. #healthydinner #DinnerIdeas #steaksalad
my go-to recipe 🥗 this dressing is my all time fave! Ingredients Salad 2 zucchini, thinly sliced 2 shallots, thinly sliced 12 oz shaved Brussels sprouts Olive oil Celtic salt + 21 Seasoning Salute (or seasonings of choice) Steak of choice (I used 2 large filets) 1 cup fresh peas Butter lettuce, torn Herb Lemon Dressing 2 tbsp fresh dill 2 tbsp fresh basil 2 tbsp fresh mint Juice of ½ lemon Tiny pinch jalapeño (optional) 1 tbsp Dijon mustard 1 tbsp honey 4 tbsp olive oil Salt & pepper, to taste Instructions 1. Roast the vegetables: Preheat oven to 425°F. Toss the Brussels sprouts, zucchini, and shallot with olive oil and season generously. Spread evenly on a large baking sheet and roast for 25–30 minutes, tossing once halfway, until tender with caramelized edges. 2. Bring a small pot of salted water to a boil. Add peas and cook for 1–2 minutes, until bright green and just tender. Drain and transfer to ice water to stop cooking. Set aside. 3. Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Season steak well (I used the same seasonings as I did on the veggies!). Sear 3-5 minutes per side until a golden crust forms. Transfer the skillet to a 400°F oven and cook until desired done-ness (I did 5 minutes for a medium doneness). Let rest 5–7 minutes. 4. Add all dressing ingredients to a blender and blend until smooth and emulsified. Taste and adjust salt, pepper, or lemon as needed. 5. Arrange butter lettuce on a platter or bowl. Top with warm roasted vegetables, blanched peas, and sliced steak. Drizzle generously with the herb dressing. #healthydinner #DinnerIdeas #steaksalad
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