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Wednesday, November 18, 2015

Steak and Roasted Asparagas

There is nothing that makes me happier than natural night. I always know on bright sunny days that I can capture a great photo like this. I made this dinner the other night, and it was super yummy and easy. I've been sticking with protein and veggies for my meals lately to keep things light before the holidays get here. The trick to this meal is that there is no grill required. Sometimes I find it easier to cook steak on the stove versus my grill especially with the cold weather coming. If I had a cast iron pan, I'd probably finish the steak off in the oven, but you deal with what you have! Here are my tips and tricks for this simple and light dinner!

Ingredients:
  • Steak
  • Pam (I used pam instead of butter to keep things light)
  • Salt and Pepper
  • Asparagas
  • Minced garlic  
  • Blue cheese, sauteed mushrooms, or your other favorite toppings!
Recipe:
  • Take the steak out of the fridge about 30 minutes before cook time to allow it to come to room temperature.
  • Preheat oven to 400 degrees F.
  • Cut off the ends of the asparagus.
  • Spray a baking sheet with Pam, place the asparagus on the baking sheet, and sprinkle with minced garlic, salt and pepper.
  • Roast the asparagus in the oven for about 25 minutes. 
  • While the asparagus is cooking, heat a pan on maximum heat and spray with pam. 
  • Season the steak with salt. 
  • Add the steak to the pan, and flip the steak to sear on both sides. You should only flip once, so I would say about 3 minutes on each side. It usually takes 6-7 minutes total to cook the steak medium rare. If you want to be sure, its best to use a meat thermometer. I don't have one, so I've just fine tuned my cooking time as time has went on. If you don't have a meat thermometer either, 6 minutes is a great place to start. 
  • After the steak is done cooking, place the steak on a cutting board and let it sit for 5 minutes before cutting. 
  • Serve the steak with your favorite toppings.
 

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