Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Place the asparagus on a baking sheet and toss with olive oil, garlic powder, salt, and black pepper.
Step 3. Roast the asparagus for 12 to 15 minutes until tender and lightly charred around the edges.
Step 4. While the asparagus roasts, season the steak pieces with salt, black pepper, and smoked paprika.
Step 5. Heat the olive oil in a large skillet over medium-high heat.
Step 6. Add the steak bites in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your desired doneness.
Step 7. Remove the steak from the skillet and set aside.
Step 8. Add the butter and sliced onions to the skillet and cook for 5 to 7 minutes until soft and caramelized.
Step 9. Stir in the garlic and cook for 30 seconds until fragrant.
Step 10. Return the steak bites to the skillet and add the Worcestershire sauce. Toss to coat and heat through.
Step 11. In a large bowl, combine the romaine lettuce, tomato, and cucumber.
Step 12. Whisk together the olive oil, lemon juice, oregano, salt, and black pepper, then drizzle over the salad and toss gently.
Step 13. Arrange the steak bites with caramelized onions, roasted asparagus, and garden salad on serving plates.
Step 14. Serve immediately while warm.
Storage and Reheating Tips
Store the steak, asparagus, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak and asparagus in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.
Avoid reheating the salad; prepare and dress it fresh when ready to serve.
For meal prep, keep the dressing separate until serving time.
Steak bites can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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