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1. Take the steak out of the fridge 30 minutes before cooking and pat it very dry. Position one rack in the upper third and one in the center of the oven, then preheat to 450°F (230°C) with a rimmed sheet pan inside.
1.5 lb Sirloin or New York strip steak, about 1 inch thick
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2. Mix the smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, cayenne pepper, kosher salt and black pepper in a small bowl. Rub about two-thirds of the mixture over the steak with 1 tablespoon of the olive oil, pressing it in on all sides.
1.5 lb Sirloin or New York strip steak, about 1 inch thick,
1.3 tbsp Smoked paprika,
0.7 tbsp Brown sugar,
0.7 tsp Garlic powder,
0.7 tsp Onion powder,
0.3 tsp Ground cumin,
0.2 tsp Cayenne pepper,
1.3 tsp Kosher salt,
0.7 tsp Black pepper,
1.0 tbsp Olive oil
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3. Trim the woody ends from the asparagus. Toss the broccoli florets with 1.5 tablespoons of olive oil and half of the remaining spice mixture on a large plate or bowl. In a second bowl, toss the asparagus with the last of the olive oil and spice mixture.
4 cup Broccoli florets,
1 lb Asparagus,
0.3 tbsp Smoked paprika,
0.2 tbsp Brown sugar,
0.2 tsp Garlic powder,
0.2 tsp Onion powder,
0.1 tsp Ground cumin,
0.0 tsp Cayenne pepper,
0.3 tsp Kosher salt,
0.2 tsp Black pepper,
2.0 tbsp Olive oil
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4. Carefully remove the hot sheet pan and scatter the broccoli across one half. Roast on the center rack for 8 minutes.
4 cup Broccoli florets
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5. Add the asparagus to the pan beside the broccoli, then nestle the steak in the center or on a free space. Roast for 8 to 12 minutes, until the steak reaches 130°F (54°C) for medium-rare and the vegetables are tender with charred edges. Add the broccoli and asparagus to the pan in a single layer so they roast rather than steam.
1.5 lb Sirloin or New York strip steak, about 1 inch thick,
1 lb Asparagus
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6. Transfer the steak to a cutting board, top with the butter and rest for 8 minutes. Meanwhile, return the vegetables to the oven for 2 to 3 minutes if you want more char.
1 tbsp Butter
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7. Squeeze half of the lemon over the vegetables and cut the remaining half into wedges. Slice the steak against the grain, arrange over the vegetables, spoon over the buttery juices, and garnish with fresh parsley and lemon wedges.
1 piece Lemon,
2 tbsp Fresh parsley (garnish)
