Name: Steak with roasted potatoes and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 5 oz Yukon Gold potatoes, cut into 3/4-inch-thick wedges; 5 oz medium asparagus spears, trimmed; 2 1/4 tsp extra virgin olive oil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 42g; 35% of calories
Carbs: 31g; 26% of calories
Fat: 20g; 38% of calories

Ingredients

7 items

6 oz beef top sirloin steak, patted dry
5 oz Yukon Gold potatoes, cut into 3/4-inch-thick wedges
5 oz medium asparagus spears, trimmed
2¼ tsp extra virgin olive oil
¼ tsp garlic powder
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with 1 1/2 teaspoons of the olive oil, the garlic powder, and 1/4 teaspoon of the salt. Spread them in a single layer with space between wedges and roast for 20 minutes.
Move the potatoes to one side of the pan and flip them. Place the asparagus on the other side and toss with 1/2 teaspoon of the olive oil and a pinch of salt. Roast for 10 to 12 minutes more until the potatoes are golden and the asparagus is tender.
While the vegetables finish, rub the 1-inch-thick steak with the remaining olive oil and season with 1/2 teaspoon of the salt and the black pepper. Heat a 12-inch cast iron skillet over medium-high heat. Place the steak in the hot pan and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and 145°F in the center.
Transfer the steak to a board and let it rest for 5 minutes. Serve the steak beside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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