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Ingredients
4 7-9oz.Top Sirloin Steakscut 1¼” thick
2tbsp.avocado oil
1tbsp.butter
1lb.asparaguswoody ends trimmed
olive oil
salt and pepper
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Instructions
Bring steaks to room temperature by setting out for approximately 45 minutes before cooking. Preheat oven to 400ºF. Cover large, rimmed baking sheet with parchment paper. Rinse asparagus, then trim woody (thick) ends of asparagus.
Lay out asparagus in single layer on baking sheet. Drizzle lightly with olive oil, then sprinkle with salt and pepper to taste. Set aside.
Pat steaks dry with paper towel, then sprinkle each steak generously on both sides with salt and pepper.
Heat avocado oil and butter in a large ovenproof skillet over medium-high heat until sizzling. Meanwhile, place your baking sheet of asparagus in the oven and set the timer for 20 minutes.
Add steaks to the hot skillet and sear for 3 minutes. Use tongs to flip steaks, then immediately place skillet in the oven to finish cooking steaks.
Cook steaks just under desired doneness, using meat thermometer to gauge temperature, using the following chart as a guide. Remove skillet from oven when steaks reach 5 degrees below your desired temperature.
Let steaks rest in the hot skillet for approximately 5 minutes before serving. Transfer steaks to serving plate, then carefully pour pan drippings into a small bowl or ramekin.
Remove asparagus from the oven and serve with steak, along with pan drippings.
Notes
*Cooking Time for Steak-depends on how you like your steak cooked. Reference chart in post.