Garlic Butter Steak with Roasted Baby Potatoes & Asparagus

Instructions

Step 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. /n Step 2. In a bowl toss the halved baby potatoes with olive oil, salt, pepper, and paprika until evenly coated. /n Step 3. Spread the potatoes on the baking sheet and roast for about 20 minutes. /n Step 4. Add the asparagus to the tray, drizzle with olive oil, and season with salt and pepper, then roast for another 10–12 minutes until tender. /n Step 5. Pat the steaks dry and season both sides with salt, black pepper, and garlic powder. /n Step 6. Heat olive oil in a heavy skillet over medium-high heat until hot. /n Step 7. Sear the steaks for about 3–4 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. /n Step 8. Reduce the heat to medium, add butter and minced garlic to the pan, and spoon the melted garlic butter over the steaks for about 1 minute. /n Step 9. Remove the steaks from the pan and let them rest for 5 minutes before slicing. /n Step 10. Slice the steak, drizzle with the garlic butter from the pan, sprinkle with fresh parsley, and serve with the roasted baby potatoes and asparagus.

Storage and Reheating Tips

Store leftover steak, potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and asparagus in the oven at 180°C (350°F) for about 8–10 minutes to keep them crisp. Warm the steak gently in a skillet with a small amount of butter for the best flavor and texture.