Steak and Asparagus Dinner

This is an elegant winter meal that comes together surprisingly quickly. I feel like it needs to be made while wearing a cashmere scarf and lots of diamonds. If only I owned a cashmere scarf and lots of diamonds :-). There are a couple minutes of prep work, but this is all going to cook lightning fast because the oven and the stove are going to be lightning hot. Perfect for a cozy evening when you want to eat something special without being stuck in the kitchen all night. Light a fragrant candle and get together your ingredients:

• 1 lb asparagus spears
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp grated parmesan cheese
• Salt and pepper
• Nonstick spray
• 2 tbsp butter
• 2 ribeye steaks (about 2″ in thickness each)
• 1 tbsp montreal chicken seasoning
• 2 tbsp warm hollandaise sauce, divided (optional)(I like the little glass jars of Musette brand hollandaise if I’m not making my own)

Preheat oven to 400 degrees.

Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.

Line a baking sheet with foil.

Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and pepper and place it on one side of the baking dish.

Spray a grill pan with nonstick spray and toss in 2 tbsp butter.

Heat on high until the pan is almost smoking, approximately 1 minute.

Season both sides of the steaks with Montreal Chicken Seasoning. I know that a lot of people use Montreal Steak Seasoning on their steaks, but I find that sometimes the pepper in that one can be overwhelming.

Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.

Flip the steaks over and let the other side sear for 1 minute.

Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.

Roast for approximately 10 minutes, until asparagus is only slightly crunchy.

Remove from oven and let steaks rest for at least 10 minutes.

Serve.

I like to pair this with a little warm hollandaise sauce over the asparagus and a glass of pinot noir.

5.0 from 2 reviews

Steak and Asparagus Dinner

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Lightly seasoned, pan-seared steak roasted in the oven with dressed asparagus makes for a simple, elegant meal for two.

Author: Tekesha @ EatMoreFoodProject

Serves: 2

Ingredients

• 1 lb asparagus spears
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp grated parmesan cheese
• Salt and pepper
• Nonstick spray
• 2 tbsp butter
• 2 ribeye steaks (about 2" in thickness each)
• 1 tbsp montreal chicken seasoning
• 2 tbsp warm hollandaise sauce, divided (optional)(I like the little glass jars of Musette brand if I'm not making my own)

Instructions

1. Preheat oven to 400 degrees.
2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
3. Line a baking sheet with foil.
4. Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and pepper and place it on one side of the baking dish.
5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
6. Season both sides of the steaks with Montreal Chicken Seasoning.
7. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
8. Flip the steaks over and let the other side sear for 1 minute.
9. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
10. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
11. Remove from oven and let steaks rest for at least 10 minutes.
12. Serve.

Notes

I like to pair this with a little warm hollandaise sauce over the asparagus and a glass of pinot noir.

Nutrition Information

Calories: 1362 Fat: 108.4 Saturated fat: 42.8 Trans fat: 0 Carbohydrates: 12.7 Sugar: 4.6 Sodium: 763 Fiber: 4.9 Protein: 92.8 Cholesterol: 319

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