Herb Butter Bistro Steaks
Roasted Vegetables and French Bread
Wine Recommendation
19 Crimes Red Blend
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 lemon juice
- 3 Tbsp butter
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh thyme leaves
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.
- Slice steaks across the grain; spoon butter sauce over steaks.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 lb asparagus, trimmed
- 1 pint grape tomatoes
- 3 Tbsp grated Parmesan cheese
- ½ (14-oz) French bread
Side Dish Instructions
- Preheat oven to 425°F. Combine oil, vinegar, garlic powder, salt, and pepper in a small bowl.
- Toss together asparagus, tomatoes, and oil mixture on a large rimmed baking sheet; spread in a single layer.
- Bake 12 to 15 minutes or until asparagus is tender. Sprinkle with cheese.
- Cut bread in half lengthwise; place on a baking sheet. Bake 5 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
224
|
191
|
415
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 27 | 8 | 35 |
| Carb (g) | 3 | 27 | 30 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 400 | 345 | 745 |
| T. Sugs (g) | 0 | 7 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
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