Delicious and tender NY strip steaks seared in olive oil and infused with rosemary butter. Roasted asparagus and pears are served as a side. The times in this recipe will cook the steak to well done.
Total Time
50min
5.0
3 Ratings
Author: Cooking with Tovia
Servings:
2
Ingredients
•
1
Pear
•
1 2/3
cups
Asparagus
•
3
Tbsp
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
to taste
Grated Parmesan Cheese
•
2
(0.75 lb)
New York Strip Steak
•
3
Tbsp
Irish Butter
•
1
sprig
Fresh Rosemary
•
2
Baby Bella Mushrooms
•
1
Shallot
•
3
Tbsp
Balsamic Vinegar
•
2
Tbsp
Water
Cooking Instructions
1.
Preheat oven to 425 degrees F (degrees C).
2.
Peel, cut, and core the Pear (1). Cut into thin slices.
3.
Trim the Asparagus (1 2/3 cups)
4.
Add the pears and asparagus to a baking tray lined with parchment paper. Drizzle with Olive Oil (1 Tbsp). Season with Sea Salt (to taste) and Ground Black Pepper (to taste) then toss to coat.
5.
Arrange the asparagus on top of the pears. Top with some Grated Parmesan Cheese (to taste).
6.
Bake for 10 minutes.
7.
While they're baking, season each New York Strip Steak (2) with Sea Salt (to taste) and Ground Black Pepper (to taste).
8.
Into a pan over medium heat, add Olive Oil (2 Tbsp). Once warm, add the steaks. Sear for 9 minutes.
9.
Flip steaks. Add Irish Butter (3 Tbsp) and Fresh Rosemary (1 sprig). Cook for 7-8 minutes. Halfway through, remove the rosemary and spoon the butter over the steaks.
10.
Remove steaks from the pan and cover with foil. Let rest for 15 minutes.
11.
Into the pan with the butter, add sliced Baby Bella Mushrooms (2) and diced Shallot (1). Cook over medium-high heat until mushrooms are browned.
12.
Add Balsamic Vinegar (3 Tbsp) and Water (2 Tbsp). Cook for 5 minutes.
13.
Slice steak in half diagonally, and drizzle with the pan sauce. Serve pears and asparagus on the side.
Nutrition Per Serving
CALORIES
1208
FAT
89.8 g
PROTEIN
73.6 g
CARBS
23.7 g
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