Seared Steak with Creamy Sauce and Veggie Sides 🥩
Savor this tender steak with a rich, creamy sauce, paired with fluffy rice, grilled asparagus, and roasted veggies a dinner that’s both elegant and comforting! 🌟🍴
Ingredients 🛒
2 ribeye steaks (8 oz each) 🥩
1 tbsp olive oil 🫒
1 tsp garlic powder 🧄
Salt and pepper to taste 🧂
½ cup heavy cream 🥛
1 tbsp Dijon mustard 🌿
1 cup uncooked rice 🍚
8 asparagus spears 🌱
2 carrots, sliced into sticks 🥕
2 small potatoes, cubed 🥔
1 lemon, sliced 🍋
Fresh parsley, chopped 🌿
Instructions 🍳
Cook the Rice: In a medium pot, cook the rice with 2 cups of water (simmer for 15-20 minutes until fluffy). Set aside. 🍚⏳
Roast the Veggies: Preheat your oven to 400°F (200°C). Toss carrots and potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender. 🥕🥔🔥
Sear the Steak: Season the steaks with garlic powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side for medium-rare (135°F/57°C internal temp). Remove and let them rest. 🥩🔥
Make the Creamy Sauce: In the same skillet, lower the heat to medium. Add heavy cream and Dijon mustard, stirring until the sauce thickens (about 3 minutes). Season with salt and pepper. 🥛🌿
Grill the Asparagus: In a separate pan, heat a drizzle of olive oil over medium heat. Add asparagus, season with salt, and cook for 5-7 minutes until tender-crisp. 🌱🔥
Plate and Serve: Spoon rice onto a plate, top with a steak, and drizzle with creamy sauce. Add roasted carrots, potatoes, and grilled asparagus on the side. Garnish with lemon slices and parsley. Enjoy this flavorful feast! 🍽️✨