Mediterranean Steak with Roasted Asparagus and Herb Potatoes

Units:
Servings: Prep Time: 20 Cook Time: 60

Ingredients

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine minced garlic, dried oregano, dried thyme, smoked paprika, black pepper, and sea salt.
  3. Rub the steak with olive oil and generously season both sides with the spice mixture. Let it rest at room temperature for 15 minutes.
  4. Place the halved potatoes in a large baking pan. Drizzle with olive oil, season with salt and pepper, and sprinkle with some of the herbs from the spice mixture. Toss to coat.
  5. Roast the potatoes in the preheated oven for 30 minutes.
  6. While potatoes are roasting, heat a grill pan or skillet over medium-high heat.
  7. Sear the steak for 3-4 minutes on each side to form a crust, then transfer to a cutting board to rest.
  8. Toss the asparagus with olive oil, balsamic vinegar, and a pinch of salt and pepper. Spread evenly on a second baking sheet.
  9. After the potatoes have roasted for 30 minutes, add the asparagus to the oven and continue roasting both for another 20 minutes until the asparagus is tender and the potatoes are golden brown.
  10. Return the steak to the grill pan, finishing cooking to your desired level of doneness, about 5-7 minutes for medium-rare.
  11. Allow the steak to rest for at least 5 minutes; then slice against the grain.
  12. Arrange the steak slices, roasted asparagus, and herb potatoes on a serving platter.
  13. Garnish with lemon slices and chopped parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Mediterranean Steak with Roasted Asparagus and Herb Potatoes

Ingredients

  • 2.5 pounds beef steak (ribeye or sirloin)
  • 2 pounds asparagus, trimmed
  • 3 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1 lemon, sliced
  • 1 bunch fresh parsley, chopped

Directions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine minced garlic, dried oregano, dried thyme, smoked paprika, black pepper, and sea salt.
  3. Rub the steak with olive oil and generously season both sides with the spice mixture. Let it rest at room temperature for 15 minutes.
  4. Place the halved potatoes in a large baking pan. Drizzle with olive oil, season with salt and pepper, and sprinkle with some of the herbs from the spice mixture. Toss to coat.
  5. Roast the potatoes in the preheated oven for 30 minutes.
  6. While potatoes are roasting, heat a grill pan or skillet over medium-high heat.
  7. Sear the steak for 3-4 minutes on each side to form a crust, then transfer to a cutting board to rest.
  8. Toss the asparagus with olive oil, balsamic vinegar, and a pinch of salt and pepper. Spread evenly on a second baking sheet.
  9. After the potatoes have roasted for 30 minutes, add the asparagus to the oven and continue roasting both for another 20 minutes until the asparagus is tender and the potatoes are golden brown.
  10. Return the steak to the grill pan, finishing cooking to your desired level of doneness, about 5-7 minutes for medium-rare.
  11. Allow the steak to rest for at least 5 minutes; then slice against the grain.
  12. Arrange the steak slices, roasted asparagus, and herb potatoes on a serving platter.
  13. Garnish with lemon slices and chopped parsley before serving.