One Pan Steak and Veggies with Garlic Herb Butter
30 min
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Ingredients
- 5 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley leaves
- 1 ½ teaspoons minced fresh thyme leaves
- 1 ½ teaspoons fresh lemon zest
- Kosher salt and freshly ground black pepper
- 2 1 1/4-inch-thick New York strip steaks
- 1 shallot, minced
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, halved
Instructions
5 steps
- 1
BUTTER MIXTURE - In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
- 2
Season steaks with salt and pepper, to taste.
- 3
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
- 4
Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
- 5
Serve immediately with steaks and BUTTER MIXTURE.
Progress
0 / 5 steps
