Creamy Garlic Parmesan Steak with Roasted Baby Potatoes and Asparagus
Rich Garlic Parmesan Steak with Crispy Roasted Baby Potatoes and Tender Asparagus
Ingredients:
2 ribeye steaks (or your preferred cut)
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
1/4 cup olive oil, divided
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 tablespoon parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes until golden and crispy.
While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper, then sear for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove and let rest.
In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, then stir in heavy cream and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens.
Add the asparagus to the baking sheet with the potatoes for the last 10 minutes of roasting.
Slice the steaks and serve with roasted potatoes, asparagus, and a generous drizzle of the creamy garlic Parmesan sauce. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings🥰❤️