Name: Ribeye Steak with Apricot-Onion Sauté, Roast Potatoes & Asparagus
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 dried apricots; 3 cloves garlic; 0.68 kg new potatoes; 1.02 kg ribeye steak; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; rosemary, dried; salt

Ribeye Steak with Apricot-Onion Sauté, Roast Potatoes & AsparagusRibeye Steak with Apricot-Onion Sauté, Roast Potatoes & Asparagus — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 dried apricots

3 cloves garlic

0.68 kg new potatoes

1.02 kg ribeye steak

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

rosemary, dried

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and halve new potatoes. Divide between two large baking sheet pans, drizzle with oil, and season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until potatoes start to soften, 15-18 minutes.

Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears into 3-inch long pieces. Place in a large bowl, along with oil, salt, and pepper, then toss to coat. Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest. (Reserve skillet with drippings for later use.)

When the potatoes have started to soften, remove baking sheets from the oven, add asparagus, and toss to combine. Return baking sheets to oven and continue to roast until veggies are golden and fork-tender, 10-12 minutes more. Remove from oven.

Meanwhile, peel, halve, and slice onions lengthwise into thin strips. Place in a medium bowl.

Thinly slice apricots. Add to the bowl with the onion.

Peel and mince garlic. Add to the bowl.

Return skillet (with drippings) to medium heat, add more oil, and swirl to coat the bottom. Add onion, apricots, garlic, salt, and pepper; cook, stirring occasionally, until onions are soft, 8-10 minutes. Remove from heat.

Thinly slice steak against the grain.

To serve, divide steak, potatoes, and asparagus between plates; top steak with apricot-onion sauté. Enjoy!

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