#dinner sidedish

[vantreezio]

Steak With Arugula, Orange and Hearts of Palm Salad

1 teaspoon + 1 tablespoon olive oil

1 1/2pounds sirloin steak (1 inch thick)

kosher salt and black pepper

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1orange

2 bunches arugula, thick stems removed (about 8 cups)

1 14-ounce can hearts of palm, rinsed and sliced

1 shallot, thinly sliced

1/4 cup pomegranate seeds (optional)

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the steak to the desired doneness, 5 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Coupons

Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Cut away the peel and pith of the orange. Working over the vinaigrette bowl, cut out the orange segments, adding them to the bowl as you go.

Add the arugula, hearts of palm, and shallot and toss to combine. Serve with the steak and sprinkle with the pomegranate seeds (if using).

[vantreezio]

Artichokes with Parmesan–Black Pepper Yogurt

1 tablespoon finely grated lemon zest

3 tablespoons fresh lemon juice, divided

4 large artichokes, stems trimmed, top 1" removed, tips of remaining leaves trimmed

½ cup finely grated Parmesan

½ cup plain yogurt

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Place a metal steamer basket in a large saucepan and pour in water to a depth of 2”. Add 2 Tbsp. lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30–40 minutes.

Meanwhile, blend Parmesan, yogurt, oil, lemon zest, remaining 1 Tbsp. lemon juice, and 3 Tbsp. water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping.