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Pan-seared beef medallions get a bright, aromatic lift from an Italian-style green sauce—made with scallions, garlic, lemon, and a dash of red pepper.

Ethan Mick

with Potatoes & Broccoli

Beef Medallions & Scallion Salsa Verde

Beef Medallions

Russet Potatos

Broccoli

Scallions

Lemon

Red Onion

Garlic

Crushed Red Pepper Flakes

Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into large pieces, keeping the florets intact. Peel the **onion** and cut into 1/2-inch-wide wedges. Halve the **potatoes** lengthwise, then cut crosswise into 1/2-inch-thick pieces.

Prepare the vegetables:

Line a sheet pan with aluminum foil. Place the **broccoli pieces**, **onion wedges**, and **sliced potatoes** on the foil. Drizzle with olive oil and season with salt, pepper, and the **spice blend**; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, cut off and discard the root ends of the **scallions**; thinly slice. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the **lemon**, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Prepare the remaining ingredients:

While the vegetables continue to roast, in a bowl, combine the **sliced scallions**, **lemon zest**, **the juice of 2 lemon wedges**, **3 tablespoons of olive oil**, **as much of the garlic paste as you’d like**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine and season with salt and pepper to taste.

Make the salsa verde:

While the vegetables continue to roast, pat the **beef** dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.

Cook the beef:

Evenly top the **roasted vegetables** with **the juice of the remaining lemon wedges**. Serve the **rested beef** with the finished vegetables. Top the beef with the **salsa verde**. Enjoy!