Name: Seared steak with garlic butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 4 oz red potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tsp salted butter; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

6 oz beef top sirloin steak, patted dry
4 oz red potatoes, cut into 1-inch pieces
5 oz asparagus, trimmed
1 tsp extra virgin olive oil
1 tsp salted butter
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes.
Move the potatoes to one side. Add the asparagus to the other side and toss with the rest of the olive oil, some of the salt, and some of the pepper. Roast for 10 minutes. When the potatoes are tender, turn off the oven and keep the pan inside to stay warm.
Season both sides of the 1-inch-thick steak with the remaining salt and pepper. Lightly brush the steak with any oil left on the vegetable pan. Heat a cast-iron skillet over high heat. Sear the steak for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and 130 to 145°F in the center.
Turn the heat to low. Add the butter and garlic. When the butter melts, spoon it over the steak for 1 minute until fragrant. Remove the steak to a plate and let it rest for 5 minutes until it reaches its final temperature. Serve with the roasted vegetables. Done when steak is 145°F and potatoes are tender.

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Ingredients

Instructions

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