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1
In a blender, process the lemon juice, lemon zest, brown sugar, 1/2 teaspoon pepper and the olive oil until smooth.
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2
Put the beef in a shallow bowl and add all but 2 tablespoons of the marinade; turn the steaks to coat.
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3
Cover and refrigerate for 1 hour.
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4
Meanwhile, toast the paprika in a small dry skillet over moderate heat, shaking the pan, until the paprika is brick colored, 3 to 4 minutes.
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5
Transfer to a plate to cool.
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6
In a small saucepan, boil the beef stock until reduced to 2/3 cup.
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7
Add the paprika, sour cream and yellow onion and cook over moderate heat until slightly thickened, 6 to 7 minutes.
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8
Preheat the broiler.
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9
Brush the red onion slices with the reserved 2 tablespoons of marinade and arrange them on a broiling pan along with the red and yellow bell peppers.
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10
Broil the onion slices and peppers for about 15 minutes, turning occasionally, until charred all over.
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11
Transfer the peppers to a bowl, cover and let steam for 15 minutes.
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12
Coarsely chop the red onion.
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13
Peel, core and seed the peppers and cut them into 1/2-inch pieces.
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14
Bring a medium saucepan of salted water to a boil.
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15
Add the asparagus and cook until crisp-tender, 3 to 4 minutes.
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16
Drain and cool under running water.
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17
Preheat the oven to 450.
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18
Heat the canola oil in an ovenproof skillet until shimmering.
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19
Drain the steaks and season with salt and pepper.
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20
Cook over moderate heat until browned, about 7 minutes per side.
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21
Transfer the skillet to the oven and cook the steaks for 4 to 5 minutes for medium rare.
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22
Transfer the steaks to a cutting board and let rest for 10 minutes.
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23
Rewarm the sauce.
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24
Melt the butter in a large nonstick skillet.
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25
Add the Herbed Spaetzle and cook over high heat, stirring occasionally, until crisp and golden, 8 to 10 minutes.
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26
Add the peppers, asparagus and onion, season with salt and pepper and cook until warmed through.
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27
Mound the spaetzle and vegetables on 4 large plates and set the steaks on top with some spoonfuls of the sauce.
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28
Serve at once.
