Name: Seared flank steak with asparagus
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz beef flank steak, patted dry; 3/4 medium russet potato; 7 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 37g; 31% of calories
Carbs: 40g; 34% of calories
Fat: 19g; 35% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 50 min

Preheat the oven to 400°F. Prick the potato several times with a fork and place it directly on the oven rack. Bake for 45 to 50 minutes until soft when squeezed.
On a sheet pan, toss the asparagus with half the oil and a pinch of the salt. While the potato finishes roasting, place the pan in the oven and roast for 12 to 15 minutes until tender and browned at the tips.
Season the steak with the remaining salt and the black pepper. Heat the remaining oil in a skillet over medium-high heat. Add the steak and sear for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and opaque in the center, 145°F.
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the steak thinly against the grain.

Nutrition

Ingredients

Instructions

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