Sirloin Steaks With New Potato, Asparagus & Radish Hash

INGREDIENTS:

• 2 Sirloin Steaks, Seasoned Salt & Pepper

• 3 Cloves Garlic, Peeled & Sliced

• 1/2 Bunch Asparagus, Cut Into 1 Inch Pieces

• 3 Oz. Radishes, Trim Ends & Cut Into Wedges

• 1 Lemon, Quartered & Seeds Removed

• 1 Red Onion, Peeled & Diced

• 6 Ounces New Potatoes, Quartered

• 1 Large Bunch Parsley, Finely Chopped

• 2 Tablespoons Capers, Roughly Chopped

• 2 Tablespoons Sliced Almonds, Roughly Chopped

• 1/4 Cup Grated Parmesan Cheese

DIRECTIONS:

Heat 2 Tablespoons of olive oil in skillet, add steakd & cook 2-3 minutes per side, or until desired doneness. Let Steaks rest 5 minutes. Add the potatoes back to skillet, stirring occasionally 6-8 minutes. Add the radishes and cook sirring occasionally, till tender. In a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste. Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.