One pan Asparagus, Potatoes and Steak


For the Meat and Vegetables

1/2 pound baby red potatoes, halved

1/4 cup olive oil, divided

fine sea salt and pepper

1 bunch asparagus, cut into bite-size pieces

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 1/2 pounds sirloin or strip steak

For the Herb Sauce

zest and juice of 1 lemon

1/4 cup finely chopped fresh parsley

2 tablespoons mint, finely chopped

1 garlic clove, smashed

fine sea salt and pepper

1 pinch red-pepper flakes

2 tablespoons olive oil

Preheat the oven to 400.

For the Meat and Vegetables

In a fry pan toss potatoes with 2 tablespoons of olive oil, then season with salt and pepper.

Put pan into oven and roast potatoes, 15 to 17 minutes.

Add asparagus and drizzle 1 tablespoon more oil.

Roast until vegetables are tender, 12 to 15 minutes more.

Remove veggies from the pan and reserve.

Lower oven temperature to 350.

Brush steak on both sides with 1 tablespoon olive oil.

Season with smoked paprika, garlic powder, salt and pepper.

Put steak into the hot pan and sear on both sides, 4 to 5 minutes per side.

Put pan into the oven and cook steak until it reaches the desired doneness, 10 to 12 minutes for medium rare.

Remove steak from the pan and let rest 15 minutes.

For the Herb Sauce

In a bowl, whisk lemon zest, lemon juice, parsley, mint, garlic, salt, pepper, red-pepper flakes and olive oil to combine.

Slice the steak into thin pieces and spoon the sauce on top of the potatoes and asparagus before serving. Enjoy!
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