Here’s a complete, restaurant-style steak with asparagus and potatoes recipe that’s simple but delicious:
Pan-Seared Steak with Garlic Asparagus and Roasted Potatoes
Ingredients (serves 2):
For the steak:
- 2 ribeye or sirloin steaks (about 200–250g each)
- Salt and black pepper
- 2 tbsp olive oil
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme
- 1 tbsp butter
For the asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper
- 1 clove garlic, minced
- ½ lemon (juice and zest)
For the potatoes:
- 400g baby potatoes or Yukon gold, halved
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp dried rosemary or thyme
Instructions:
- Roast the potatoes:
- Preheat oven to 200°C (400°F).
- Toss potatoes with olive oil, salt, pepper, and rosemary.
- Spread on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway through.
- Cook the steak:
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil in a heavy skillet over high heat.
- Add steaks and sear 3–4 minutes per side for medium-rare (adjust time for thickness).
- During the last minute, add butter, garlic, and rosemary/thyme. Spoon melted butter over steaks.
- Remove steaks and let rest for 5–10 minutes before slicing.
- Cook the asparagus:
- In the same skillet (or a separate pan), add olive oil and garlic.
- Sauté asparagus 3–5 minutes until tender-crisp.
- Season with salt, pepper, and a squeeze of lemon juice and zest.
- Serve:
- Plate steak with roasted potatoes and asparagus on the side. Spoon any pan juices over the steak for extra flavor.
Optional tweaks:
- Add a dollop of herb butter on the steak.
- Toss potatoes with Parmesan or garlic powder before roasting for extra flavor.
If you want, I can also make a one-pan version where the steak, potatoes, and asparagus all cook together for easy cleanup.
Do you want me to make that one-pan version?
