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
Preheat oven to 400.
In a oven-safe skillet, toss the potatoes with 1 tbsp of the oil and season with salt and pepper
Put the skilled in the oven and roast until tender (about 15 minutes)
Add the asparagus to the skillet and drizzle 1 tbsp more of oil. Stick it back in the oven for another 15 minutes.
Remove vegetables from skillet and set aside (tent with foil to keep warm)
Lower oven temp to 350
Add steak to the still hot skillet and sear on both sides on your oven - for about 4 minutes a side
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)
Remove steak from skillet and let rest
In a small bowl, whisk the lemon zest, lemon juice, parsley, mint, garlic, salt, pepper, red-pepper flakes, and olive oil together
Slice the steak into thin peices and spoon the herb sauce on top of everything.