Name: Garlic herb steak and asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, patted dry, 1 inch thick; 8 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, smashed; 2 1/4 tsp fresh thyme sprigs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice, freshly squeezed

Ingredients

8 items

7 oz beef top sirloin steak, patted dry, 1 inch thick
8 oz asparagus, trimmed
1 tbsp olive oil
2 cloves garlic, smashed
2 1/4 tsp fresh thyme sprigs
1 tsp salt
1/2 tsp black pepper
1 tsp lemon juice, freshly squeezed

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a rimmed baking sheet, toss the asparagus with one-third of the oil and half the salt and pepper. Spread in a single layer and roast until tender and slightly charred, about 12 minutes.
Season the steak on both sides with the remaining salt and pepper. Heat the remaining oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the steak and sear until a deep brown crust forms, about 3 to 4 minutes. Flip the steak.
Add the smashed garlic and thyme sprigs to the skillet next to the steak. Tilt the pan slightly so the oil pools with the aromatics, then use a spoon to pour the flavored oil over the steak repeatedly. Continue cooking for 2 to 3 minutes more. Transfer the steak to a plate and let it rest for 5 minutes. Done when reaches 135°F for medium-rare.
Slice the rested steak against the grain. Place the steak and roasted asparagus on a plate. Spoon the flavored oil from the skillet over both and finish with the fresh lemon juice.

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Ingredients

Instructions

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