Steak with Garlic Rosemary Roasted Potatoes and Asparagus

30m
Serves 1
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Directions

  1. 1Cut baby potatoes in half.
  2. 2Toss potatoes in avocado oil, salt and pepper.
  3. 3Pour potatoes into a baking dish.
  4. 4Dissolve half a chicken bouillon cube in a cup of water, pour it over the potatoes.
  5. 5Bake at 425F.
  6. 6Mince garlic.
  7. 7Chop parsley.
  8. 8Mix parsley, red pepper flakes, oregano, minced garlic, olive oil, red wine vinegar, salt and pepper to make chimichurri sauce.
  9. 9Snap off the ends of asparagus.
  10. 10Salt brine one steak and put in the fridge overnight.
  11. 11Add pepper to the steak you are cooking.
  12. 12Take the steak out of the fridge at least 30 minutes before cooking it.
  13. 13Add garlic and rosemary to the potatoes.
  14. 14Bake potatoes for a few more minutes.
  15. 15Add avocado oil to the frying pan.
  16. 16Sear steak in the pan, fat cap side down until golden brown.
  17. 17Flip the steak and cook for about 3 minutes on each side.
  18. 18Add garlic, rosemary, and thyme to the pan.
  19. 19Add 2 tablespoons of cold butter.
  20. 20Place the steak aside to rest and pour the butter, garlic, and herbs mixture over the steak.
  21. 21Add avocado oil and asparagus to the frying pan.
  22. 22Season asparagus with salt, pepper, and fresh garlic.
  23. 23Add the remaining garlic to the asparagus.
  24. 24Turn off heat. Add lemon juice to asparagus.

Ingredients

  • 12 baby potatoes
  • 1 bottle avocado oil
  • 1 lot salt
  • 1 pinch pepper
  • 0.5 chicken bouillon cube
  • 1 cup water
  • 4 cloves garlic
  • 1 bunch parsley
  • 1 pinch red pepper flakes
  • 1 pinch oregano
  • 1 olive oil
  • 1 red wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 steaks
  • 3 sprigs rosemary
  • 2 sprigs thyme
  • 2 tablespoons cold butter
  • 1 lemon juice

Equipment

knifebowlbaking dishovenfrying pantongs

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