Name: Pan seared sirloin and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry; 4 oz asparagus, trimmed; 5 oz yukon gold potatoes, cut into half-inch cubes; 2 tsp extra virgin olive oil; 2 cloves garlic, smashed; 1 1/2 tsp fresh thyme; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

420 calories

Protein: 36g; 34% of calories
Carbs: 31g; 30% of calories
Fat: 17g; 36% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus and cubed potatoes with most of the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 20 minutes until the potatoes are tender and browned.
While the vegetables roast, season the steak on both sides with the remaining salt and pepper.
Heat the remaining oil in a 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add the steak. Cook for 4 minutes without moving it to develop a crust. Flip the steak and add the garlic and thyme sprigs to the pan. Cook for 3 to 4 minutes more until it reaches your preferred doneness. Done when browned and firm, 145°F.
Transfer the steak to a cutting board and let it rest for 5 minutes. Remove the vegetables from the oven and plate them next to the steak.

Nutrition

Ingredients

Instructions

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