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 lengthwise)
8 oz Corn
1/2 bunch Swiss Chard (chopped)
8 oz Cherry Tomatoes (cut in half)
2 Tbs Oregano (chopped)
Coat steaks with olive oil and season with 2 Tbs of 44 Farms Salt & Pepper Blend and 1 Tbs of thyme.
Heat a 12-inch skillet over medium-high heat and lightly oil pan.
Place steaks in hot pan and sear for 3-4 minutes on each side until cooked to desired temperature.
Remove steaks from pan to rest
Deglaze pan with white wine and reduce until almost dry. Add vinegar and simmer for 30 seconds. Add beef stock.
Reduce to 1 c and whisk in two mustards and honey.
Remove sauce from pan and set aside.
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.
Remove from heat.
Slice steaks, place on top of vegetables and top with pan sauce.
You can substitute with regular balsamic vinegar if white balsamic is unavailable