Name: New York Strip Steak with Roasted Asparagus & New Potato Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ small pkgs chives; 1 ½ lemons; 0.681 kg new potatoes; 1.02 kg striploin (New York strip) steak; black pepper; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

New York Strip Steak with Roasted Asparagus & New Potato SaladNew York Strip Steak with Roasted Asparagus & New Potato Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ small pkgs chives

1 ½ lemons

0.681 kg new potatoes

1.02 kg striploin (New York strip) steak

black pepper

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Heat the oven to 425°F (218°C) and position rack in the center. Place a baking sheet in the oven to warm up.

Wash and dry the fresh produce.

Cut the potatoes into 6-mm-thick slices. Remove the baking sheet from the oven and add the potatoes.

Snap or cut off and discard the woody ends of the asparagus; cut the spears into 5-cm pieces. Add to the potatoes.

Drizzle the potatoes and asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in an even layer.

Place the sheet in the oven and roast until the vegetables are tender, 12 to 15 minutes. Once done, remove from the oven.

Preheat a grill pan or skillet over medium-high heat.

Place the steak on a plate and season with salt and pepper.

Juice the lemons into a large bowl, then add olive oil, Dijon, salt, and pepper; whisk together. Set aside.

Coat the grill pan or skillet with coconut oil.

Place the steak in the grill pan or skillet; cook until desired doneness, 2 to 5 minutes per side. Once done, transfer to a plate and loosely cover with foil.

Chop the chives into 6-mm pieces; transfer to the bowl with the dressing.

Transfer the roasted vegetables to the bowl with the dressing and toss to coat.

To serve, divide the steak and salad between plates. Enjoy!

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