Seared steak alongside roasted broccoli and asparagus finished with a light blue cheese dressing.
KBy kaylyn
Servings
2
2 pieces Ribeye or New York strip steak
3 cups Broccoli florets
1 bunch Asparagus
3 tbsp Olive oil
1.5 tsp Kosher salt
1 tsp Black pepper
3 clove Garlic
1 tbsp Butter
3 piece Fresh thyme sprigs
0.33 cup Blue cheese crumbles
0.25 cup Greek yogurt
1 piece Lemon
1 tbsp Milk
1 tbsp Fresh chives (garnish)
Calories
798 kcal
Protein
60g
Carbs
25g
Fat
54g
Fiber
8g
Sugar
7g
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Prep and Roast
1. Take the steaks out of the fridge 30 minutes ahead and pat very dry. Preheat the oven to 220°C (425°F) with a large rimmed baking sheet inside.
2. Trim the asparagus and toss with the broccoli florets, olive oil, half of the kosher salt, and half of the black pepper. Spread on the hot baking sheet and roast for 12 to 15 minutes, turning once, until the broccoli is charred at the edges and the asparagus is tender-crisp.
3. While the vegetables roast, mash the blue cheese crumbles with the Greek yogurt, milk, and a squeeze of lemon juice until mostly smooth with a few chunks. Season with a pinch of black pepper and zest a little lemon over it, then chill until needed.
1 tsp Black pepper,
0.3 cup Blue cheese crumbles,
0.2 cup Greek yogurt,
0.5 piece Lemon,
1 tbsp Milk
Sear and Serve
4. Season the steaks all over with the remaining kosher salt and black pepper. Heat a cast iron skillet over high heat with the remaining olive oil until just smoking, then sear the steaks for 3 to 4 minutes per side for medium-rare.
5. Lower the heat, add the butter, smashed garlic cloves, and thyme sprigs, and baste the steaks for 1 minute. Rest the steaks for 5 to 8 minutes, then slice against the grain.
6. Plate the sliced steak next to the roasted broccoli and asparagus. Drizzle the blue cheese dressing over the vegetables, squeeze a little lemon juice over everything, and garnish with chives.
0.5 piece Lemon,
1 tbsp Fresh chives (garnish)
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