• Richard Costes

Skillet Steak with Potatoes and Asparagus and a Herb Sauce

(Cooking for 1.)

TIPS: I've been using a blowtorch to try and get that perfect steak crust. Its a work in progress as I've been slightly overcooking it each time - to medium well instead of medium rare. I'll get the timing right eventually!

I'm also experimenting with different steak seasonings - usually I do a 7-2-2 mix (7 parts salt, 2 parts pepper and garlic powder). You can also just use Montreal steak seasoning you can get at the store which is DELICIOUS. I tried paprika seasoning this time -- I prefer the 7-2-2 mix.



  • 1/4 lb of baby red potatoes, halved

  • 1/8 cup of extra virgin olive oil

  • salt and pepper

  • 1/2 bunch of asparagus

  • 1/2 tsp of smoked paprika

  • 1/2 tsp garlic powder

  • 3/4 lbs of sirloin (or strip) steak

  • Zest and juice of 1/2 lemon

  • 1/8 cup of parsley, finely chopped

  • 1 tbsp of mint, finely chopped

  • 1 small garlic clove, minced

  • salt and pepper

  • 1 pinch of red pepper flakes

  • 2 tbsp of extra virgin olive oil



  1. Preheat oven to 400.

  2. In a oven-safe skillet, toss the potatoes with 1 tbsp of the oil and season with salt and pepper

  3. Put the skilled in the oven and roast until tender (about 15 minutes)

  4. Add the asparagus to the skillet and drizzle 1 tbsp more of oil. Stick it back in the oven for another 15 minutes.

  5. Remove vegetables from skillet and set aside (tent with foil to keep warm)

  6. Lower oven temp to 350

  7. Add steak to the still hot skillet and sear on both sides on your oven - for about 4 minutes a side

  8. Put the skillet back in the oven and cook until steak is to the desired doneness (between 10-12 minutes for medium rare - I go a little under that because I finish with a blowtorch)

  9. Remove steak from skillet and let rest

  10. In a small bowl, whisk the lemon zest, lemon juice, parsley, mint, garlic, salt, pepper, red-pepper flakes, and olive oil together

  11. Slice the steak into thin peices and spoon the herb sauce on top of everything.

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