Instructions
HOW TO MAKE ONE PAN STEAK AND VEGGIES WITH GARLIC HERB BUTTER, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
- 5 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 1/2 teaspoons fresh lemon zest
- Kosher salt and freshly ground black pepper
- 2 (1 1/2-inch) thick New York strip steak
- 1 shallot, minced
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, halved
DIRECTIONS:
- In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
- Season steaks with salt and pepper, to taste.
- 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.
- 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.
- Serve immediately with steaks and butter mixture.
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 1/2 teaspoons fresh lemon zest
- Kosher salt and freshly ground black pepper
- 2 (1 1/2-inch) thick New York strip steak
- 1 shallot, minced
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, halved
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