I had a good time at the Elizabeth City farmers market this Saturday. I have to work tonight, but I didn't want to wait until tomorrow to eat some of my finds so I made this quick, indulgent, but healthy lunch.
3 ounces lean steak
5 asparagus spears
3 small (golf ball size) new potatoes
1/2 cup strawberries, caps removed and halved
1 teaspoon olive oil
Salt and pepper to taste
Preheat grill on high. Meanwhile wash potatoes and poke with a fork. Microwave potatoes for 4 minutes on high. Snap the woody ends off of the asparagus. Put the steak, asparagus and cooked potatoes on a plate and drizzle with olive oil. Season with salt and pepper.
Put these ingredients on the grill. Cook steak to desired doneness, being careful not to move it around too much. For example, for a well done steak, grill 2-5 minutes this rotate 45 degrees and grill another 2-5 minutes. Flip the meat over and repeat. Even a well done steak should not be moved more than four times.
Remove items from the grill and allow to rest under a loose foil tent for 3 to 5 minutes. Serve with strawberries.