Instructions:
Step 1: Preheat oven to 400°F (200°C). Scrub the potato, pierce it with a fork, and wrap in foil. Bake for 50-60 minutes until soft.
Step 2: Season the steak on both sides with salt, pepper, garlic powder, and onion powder. Let it rest at room temperature for 30 minutes.
Step 3: Heat a skillet or grill over high heat. Add olive oil, then sear the steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let rest 5-10 minutes before slicing.
Step 4: While steak is resting, place asparagus on a baking sheet. Drizzle with butter, season with salt and pepper, and roast at 400°F for 12-15 minutes until tender.
Step 5: Remove baked potato, slice open, and fluff the insides with a fork. Top with sour cream, cheddar, bacon, and green onions.
Step 6: Serve the steak alongside the roasted asparagus and loaded baked potato.
Storage and Reheating Tips:
Store leftover steak, asparagus, and baked potato separately in airtight containers in the fridge for up to 3 days. Reheat steak in a skillet over medium heat or in the oven at low temperature to avoid drying. Asparagus can be reheated in the microwave or oven. Reheat baked potato in the oven for best texture, and add fresh toppings after warming.
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