Steak and veggies with Rosemary sauce

Making:

Steak and veggies with Rosemary sauce 

Here's what I have:

14.8 oz steak 

1.7 Oz scallion 

1 oz Rosemary 

14.1 Oz artichoke 

2 oz Sweetie peppers 

8.8 oz tomato 

1/4 tsp BTB Rroasted garlic base 

2 tbsp bacon butter

1 oz red wine vinegar 

1 tsp Roasted garlic stock concentrate 

1 tbsp Chicken stock concentrate 

2 oz Scallions 

Steak seasoning 1:1 1/4 tsp each

smoked bacon sea salt 

onion powder 

garlic powder 

black pepper 

6 Chēbē roll dough 

4 tbsp artichoke dip

Preparation:

The oven was preheated to 375 degrees. Once ready the rolls were placed into the oven and a timer was set for 25 minutes.  Once the rolls were done they were allowed to rest for a little bit before cutting them open and adding the artichoke dip to the middle.

The vegetables were prepared by draining the artichoke and combining them with the whole tomatoes and sweety drop Peppers. The Roasted Garlic concentrate with added and these were mixed around until everything was coated. This was then added to a pan and would be placed into the oven with the bread rolls 15 minutes before the bread roll timer stopped.

The steak was coded in the spice mix. In a non-stick pan they were cooked for about 5 minutes per side and then set to the side to rest while the sauce with being prepared.

To make the sauce bacon butter was added to the non-stick pan that the steak was cooked in and the shallots were cooked until I started to go clear. Next into the pan was the mushroom stock concentrate and one teaspoon of sugar. One quarter cup of water and the vinegar we're at it next and the sauce was cooked down to a syrupy consistency.

The plate!

- Kris