Sliced Steak with Asparagus and Rich Sauce
Ingredients:
For the Steak:
1 lb ribeye, filet mignon, or sirloin steak
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, smashed
Fresh thyme or rosemary (optional, for garnish)
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and freshly ground black pepper
1 tbsp lemon juice (optional)
For the Sauce:
1 tbsp butter
1 small shallot, finely chopped
½ cup red wine or beef broth
1 tbsp balsamic vinegar (optional)
1 tsp fresh thyme or rosemary, chopped
Salt and pepper to taste
Instructions:
Cook the Steak:
Preheat a grill or skillet over high heat. Season the steak with salt and pepper. Sear the steak for 3-4 minutes per side for medium-rare, or longer if preferred. In the last minute of cooking, add butter, smashed garlic, and herbs to the pan, basting the steak with the melted butter. Remove from heat and let the steak rest for 5–10 minutes before slicing thinly against the grain.
Prepare the Asparagus:
Heat olive oil in a skillet over medium heat. Add asparagus spears, season with salt and pepper, and sauté for 4–5 minutes, turning occasionally, until they are bright green and tender. Optionally, squeeze fresh lemon juice over the asparagus for a zesty touch.
Make the Sauce:
In the same pan used for the steak, melt butter over medium heat. Add shallot and cook for 2–3 minutes until softened. Pour in red wine or beef broth, scraping up any brown bits from the pan. Let the sauce simmer and reduce for 4–5 minutes. Add balsamic vinegar (if using), thyme, and season with salt and pepper.
Assemble the Dish:
Arrange sliced steak on the plate. Neatly place the sautéed asparagus alongside the steak. Drizzle the rich sauce over the steak and asparagus to add flavor and elegance.
Serve:
Serve immediately while hot, with a side of mashed potatoes, roasted vegetables, or a fresh salad if desired. The vibrant green asparagus and the glossy sauce beautifully complement the tender steak for a refined and satisfying meal.Sliced Steak with Asparagus and Rich Sauce
Ingredients:
For the Steak:
1 lb ribeye, filet mignon, or sirloin steak
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, smashed
Fresh thyme or rosemary (optional, for garnish)
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and freshly ground black pepper
1 tbsp lemon juice (optional)
For the Sauce:
1 tbsp butter
1 small shallot, finely chopped
½ cup red wine or beef broth
1 tbsp balsamic vinegar (optional)
1 tsp fresh thyme or rosemary, chopped
Salt and pepper to taste
Instructions:
Cook the Steak:
Preheat a grill or skillet over high heat. Season the steak with salt and pepper. Sear the steak for 3-4 minutes per side for medium-rare, or longer if preferred. In the last minute of cooking, add butter, smashed garlic, and herbs to the pan, basting the steak with the melted butter. Remove from heat and let the steak rest for 5–10 minutes before slicing thinly against the grain.
Prepare the Asparagus:
Heat olive oil in a skillet over medium heat. Add asparagus spears, season with salt and pepper, and sauté for 4–5 minutes, turning occasionally, until they are bright green and tender. Optionally, squeeze fresh lemon juice over the asparagus for a zesty touch.
Make the Sauce:
In the same pan used for the steak, melt butter over medium heat. Add shallot and cook for 2–3 minutes until softened. Pour in red wine or beef broth, scraping up any brown bits from the pan. Let the sauce simmer and reduce for 4–5 minutes. Add balsamic vinegar (if using), thyme, and season with salt and pepper.
Assemble the Dish:
Arrange sliced steak on the plate. Neatly place the sautéed asparagus alongside the steak. Drizzle the rich sauce over the steak and asparagus to add flavor and elegance.
Serve:
Serve immediately while hot, with a side of mashed potatoes, roasted vegetables, or a fresh salad if desired. The vibrant green asparagus and the glossy sauce beautifully complement the tender steak for a refined and satisfying meal.