SUPERSONIC MEALS: Beef Top Round Steak/Asparagus/Sweet Potatoes
Cayenne Steak with Roasted Asparagus and Potatoes – 362 calories
- 1 lb Sirloin steak
- 1 tsp Garlic Powder
- ½ tsp Cayenne Powder
- 1 tsp sea salt
- 1 tbsp olive oil
Asparagus and Potatoes
- 2 bunches of asparagus
- 1 lb small bite sized potatoes, whatever is on sale
- 1 lemon juice and zest
- 4 garlic cloves
- 1 ½ tsp dried basil
- 1 tbsp olive oil
- salt and pepper to taste
Preheat oven to 350 spray 2 rimmed baking sheets with cooking spray.
Mix the garlic, cayenne and salt together in a bowl, rub on both sides of the steak wrap the steak in cling wrap and refrigerate for at least one hour or overnight.
Boil potatoes for 20 minutes in a large sauce pan, strain and let cool so that you can handle them. Once they have cooled spread out on a baking sheet and slightly squish them being careful to keep them intact, you just want to slightly flatten them.
Snap the bottoms off the asparagus off and spread out on the other baking sheet. In a medium bowl shred the garlic then add the lemon juice, zest, oil, basil, salt and pepper and mix well. Top the asparagus and the potatoes with this mixture and place in oven for 35 minutes.
Heat 1 tbsp olive oil in a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less if it is a thin cut. When the steak is done don’t cut into it for 10 minutes, let it rest that is how you keep it tender and juicy. Slice thinly and place on a pretty plate.
Who doesn’t love a nice steak and potato dinner? This is defiantly not “chick food” and will impress any guests you invite for dinner.
Video: COCOA CHILI RUBBED STEAK with ASPARAGUS GRAVY
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