Bistro Steaks with Herbed Butter Sauce
Roasted Tomatoes and Asparagus
Ingredients
- 3 (8-oz) New York strip steaks, trimmed
- ¾ tsp salt
- ¾ tsp pepper
- 1½ Tbsp olive oil
- 2 shallots, finely minced
- 1 Tbsp red wine vinegar
- 2 tsp fresh lemon juice
- 3 Tbsp butter
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh thyme
Instructions
- Sprinkle steaks with salt and pepper. Cook, in batches, in hot oil in a cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Remove from skillet.
- Cook shallots, vinegar, and lemon juice in skillet 3 to 4 minutes or until shallots are tender. Stir in butter, parsley, and thyme; cook 1 to 2 minutes or until butter is melted.
- Cut steaks across the grain into slices; spoon butter sauce over steaks.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 pint organic grape tomatoes
- 1½ Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet.
- Bake 10 minutes or until asparagus is browned and tomatoes are softened and ready to burst.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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