Bistro Steak with Herbed Butter Sauce
Roasted Asparagus and Blistered Tomatoes
Ingredients
- 1 (8-oz) New York strip steak, trimmed
- 2 tsp olive oil
- 1 small shallot, finely minced
- ½ Tbsp red wine vinegar
- 1 tsp fresh lemon juice
- 1 Tbsp butter
- 2 tsp chopped fresh parsley
- 2 tsp fresh thyme leaves
Instructions
- Sprinkle steak lightly with salt and pepper. Cook 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 shallot, vinegar, and lemon juice in skillet 3 to 4 minutes or until shallot is tender. Stir in butter, parsley, and thyme; cook 1 to 2 minutes or until butter is melted.
- Cut steak across the grain into slices; spoon butter sauce over steak.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- 1 cup grape tomatoes (see Note)
- 2 tsp olive oil
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. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
362
|
87
|
449
|
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