One Pan Steak and Spring Vegetables from Cake N Knife
Ingredients
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp salt divided
- 1 tsp black pepper divided
- 2 Tbsp unsalted butter divided
- 1 flank steak about 2 lbs
- 1 clove garlic minced
- 1 lb fresh asparagus trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup frozen peas
- 1 1/2 tsp fresh lemon zest
Directions
20 MINUTES
- In a small bowl, stir together dried parsley, dried basil, dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning evenly all over the steak.
- Melt 1 Tbsp butter in a large skillet over medium-high heat. Once melted, add steak and cook until desired doneness. It took me about 4 to 4 minutes per side to reach medium rare. Remove steak to a cutting board and keep warm.
- Melt the other Tbsp butter in the same skillet over medium heat. Add garlic, asparagus, and tomaotes. Cook, stirring occasionally, for 3 to 4 minutes until asparagus is bright green and crisp-tender.
- Stir in peas, lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for another 1 to 2 minutes until the peas are warmed through.
- Slice steak and place on top of the vegetables. Serve immediately.