NUTRITION

SERVINGS

INGREDIENTS

4 oz New York strip steak

0.25 tbsp extra virgin olive oil

1 cup asparagus spears

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoons of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the strip steak dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tablespoons of olive oil until just starting to smoke.

• 6

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 7

  During the last 2 minutes of cooking, add the minced garlic, rosemary, and thyme to the skillet, tilting the pan to spoon the herb-infused oil over the steak.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain and serving with the roasted asparagus.