New York Strip Steak W Asparagus & Mini Bell Peppers

1. 1

   1. Clean the vegetables under running cold water, especially the asparagus which may contain sand, dirt, and/or tiny bugs at the tip. Cut about an inch or inch half of the hard fibrous ends of asparagus. Halve the mini peppers, seed them, and set aside on foil-lined baking sheet.

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   2. Rub on the seasoning ingredients on the steaks and let sit to bring the steaks to room temperature, 10~15 minutes. On a non-stick frying pan or skillet, sear the steaks on medium high heat for about 8~10 minutes the first side, 5~7 minutes on the other. If possible, turn steaks only once to capture moisture and flavors. Hold steak with tongs and sear the edges. Adding butter is optional.

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   3. Saute the asparagus in olive oil on medium high heat for about 6, 7 minutes or until desired wellness is achieved. They should still retain their crispness and turn a bright green color. Sprinkling some salt and pepper is optional.

4. 4

   4. For the mini bell peppers, bake for 5 minutes and broil for 5 minutes to give them a nice brown exterior.

5. 5

   5. After letting the steaks cool 5~10 minutes, plate with rest of vegetables and enjoy. Brushing with teriyaki, A1, or sauce of preference is optional.

* Per serving · 4 servings · Values may vary.

No additional tips available.