Petite Sirloin with Asparagus, Spring Onions, and Preserved Lemon Relish

Today is the day after election day and I am very proud that Bernie Sanders won Oregon, at least we are representing the nation well over here in the PNW!  Last weekend was lots of fun with my friend's birthday BBQ on Friday and my African dance class on Saturday.  The class was so awesome and intense that I was sore for a full 3 days after, but it also felt great!  I've been feeling pretty strong lately and can't wait for more sunshine so I can get out and hike more, the woods make me feel complete and calm and I can't get enough of them!  Have you heard of the campaign Feeding the 5000?  If not check it out, it is an amazing movement.  What they do is take food waste from all over the city they are in and use it to feed 5,000 people lunch for free.  It teaches people about how much food we waste and brings awareness to the issue.  They just had one in New York and in D.C. today...now let's make one to happen here in PDX!  I adapted this recipe last night and now I am in love with roasted spring onions!  I hadn't ever had them like that and they are so sweet and amazing!

Serves 2

The Ingredients
2 petite sirloins, about one lb. each, patted dry with paper towels
Coarse sea salt
1 ½ lbs asparagus, ends chopped off
6-8 thin spring onions, sliced lengthwise in half
Extra virgin olive oil
Butter

Preserved Lemon Relish:
2 preserved lemons, finely chopped
4 teaspoons finely grated lemon zest
¼ cup cilantro leaves, chopped
¼ cup mint leaves, chopped
¼ cup parsley leaves, chopped
1 teaspoon black pepper
½ teaspoon chile flakes, or to taste
1/2 cup extra virgin olive oil
Sea salt, to taste

The Process

1.  Chop up everything for relish and mix together.

2.  Preheat oven to 400 degrees and drizzle olive oil over asparagus and roast in oven for 9 minutes.  Then add spring onions and roast for 6 more minutes.

3.  In the meantime salt and pepper the steaks. Then pan sear the steaks in some butter over medium high heat. Sear 3-4 minutes each side for a rare steak.

4.  When steak is done let rest for five minutes, and slice thinly.  Put a bed of asparagus and spring onions on plate with some meat on top and then top with the relish.