Sizzling Steak with Roasted Potatoes and Grilled Asparagus
Tips for Experienced Cooks
To elevate the flavors and textures of your meal, consider these advanced techniques. For the potatoes, after tossing them with olive oil and seasonings, you could parboil them before roasting to ensure they're fluffy on the inside and crispy on the outside. Additionally, experiment with infusing your olive oil with garlic, rosemary, and thyme by gently heating it before tossing the potatoes in it. This will intensify the flavors. For the steaks, try dry brining by salting them at least 45 minutes before cooking. This improves texture and flavor penetration. Finally, when grilling asparagus, adding a splash of balsamic vinegar in the last minute of grilling could add a nice acidity balance.
Step 1: Preheat the oven and prepare the potatoes
Preheat the oven to 425°F. Toss the baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2 tablespoons olive oil
- Baby potatoes
- 2-3 cloves garlic (minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- Salt and pepper to taste
Step 2: Season and cook the steaks
Season the steaks with salt and pepper. Heat a grill or skillet over high heat and cook the steaks for 3-4 minutes on each side for medium-rare, or longer if desired. Let the steaks rest for 5 minutes before serving.
- 2 steaks
- Salt and pepper to taste
Step 3: Prepare and grill the asparagus
Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper. Grill the asparagus for 5-7 minutes until tender and slightly charred.
- 2 tablespoons olive oil
- Asparagus
- Salt and pepper to taste
Step 4: Serve the meal
Serve the sizzling steaks with the roasted potatoes and grilled asparagus. Enjoy!
Meat, Eggs, & Dairy
- 4 pounds beef sirloin
Fresh Produce & Herbs
- 1 1/2 pounds baby potato
- 1 bunch asparagus
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 1 pinch salt
- 1 pinch black pepper
Pantry Items
- 4 tablespoons olive oil