VEGETABLES

3 Tbs Thyme (chopped)

1 Tbs Olive Oil

1 c White Wine

1 1/2 c Beef Broth

2 Tbs White Balsamic Vinegar

2 Tbs Whole Grain Mustard

1 Tbs Dijon Mustard

1 c Onions (small diced)

2 Tbs Garlic (minced)

1 lb Shiitake Mushrooms (sliced and stem removed)

1 lb Okra (sliced length-wise)

8 oz Corn

1/2 bunch Swiss Chard (chopped)

8 oz Cherry Tomatoes (cut in half)

2 Tbs Oregano (chopped)

1
Coat steaks with olive oil and season with 2 Tbs of 44 Farms Salt & Pepper Blend and 1 Tbs of thyme.
2
Heat a 12-inch skillet over medium-high heat and lightly oil pan.
3
Place steaks in hot pan and sear for 3-4 minutes on each side until cooked to desired temperature.
4
Remove steaks from pan to rest
5
Deglaze pan with white wine and reduce until almost dry. Add vinegar and simmer for 30 seconds. Add beef stock.
6
Reduce to 1 c and whisk in two mustards and honey.
7
Remove sauce from pan and set aside.
8
Add 2 Tbs of oil and sear okra until golden on cut side. Add shiitakes. Cook for two minutes and then add onions, garlic and sauce for 2 more minutes. Add in swiss chard and corn. Cook until chard is wilted. Season with thyme, oregano and 44 Farms Salt & Pepper Blend.
9
Remove from heat.
10
Slice steaks, place on top of vegetables and top with pan sauce.