steak cut of your choice (we used 2 medium sirloins)
1 loaf of crusty bread
1 lb. red potatoes
1 bundle of asparagus
¼ cup feta
4-6 ounces mozzarella
horseradish sauce of your choice
mustard/mayonnaise sauce of your choice (we used Boar’s Head Pepperhouse Gourmaise)
arugula (for garnish)
white onion (sliced + lightly grilled)
For the steak: Cover in Italian dressing and sprinkle with salt then marinate for several hours covered in fridge; warm up a grill pan with a little butter on high heat; add steaks and cook approximately 5-7 minutes a side; pull the steak off grill pan, place on cutting board with a pat of butter on top, and let rest for 10 minutes, covered.
For the potatoes: Cut into 1 inch cubes; toss in 2 tablespoons olive oil, 1 teaspoon garlic powder, 2 tablespoons salt + 1 teaspoon pepper; roast at 425 until brown + crispy (about 15-20 minutes).
For the asparagus: Trim ends off asparagus; toss in 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt + pepper to taste; roast at 425 for about 5-8 minutes; pull from oven and sprinkle with feta before serving.
For the caprese: Slice the tomatoes and mozzarella into ¼ inch slices. Arrange alternating slices of tomatoes and mozzarella then sprinkle with torn fresh basil and drizzle with a little olive oil and balsamic vinegar. Finish with a sprinkle of salt + pepper.
For the garlic bread: Cut the bread into thick slices; Brush each slice with a mixture of melted butter, olive oil, a bit of minced garlic, and salt and pepper.
To arrange the board: Start with the steak at the center of the board. Fill two small bowls with the horseradish sauce and mustard/mayonnaise sauce and put a spoon in each bowl for serving. Place the bowls throughout the board evenly spacing them away from each other. Next place the garlic bread on the left side of the board, piling the slices on top of each other. Arrange the caprese on the right side of the board placing one small dish each of olive oil and balsamic vinegar at the edges for extra dipping. Place the roasted potatoes around the edge of the steak and then the asparagus on the bottom part of the tray, grilled onions towards the top of the tray. Finish by filling in any holes with fresh arugula all throughout the tray.