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Add a photoWe started our Memorial Day weekend with steaks rather than our normal fish Fridays, but there were no objections from the girls and no objections from myself. But rather they were pleasantly surprised and happy to have something different than Korean food (which is not often) and a full-on meat course. We chose a nice T-bone steak and New York strip steak for the adults, while the kids got a more tender sirloin tip steak (at least to the kids) along with some yummy side vegetables. We wanted to do some traditional grilling outdoors (as is custom for the holidays) but honestly I dislike grilling with a passion. Maybe my tragic past involved some sort of grilling incident but something inside me detests grilling and most likely burning my precious meats. Also, there is just way too much prepping, marinating, wrapping, plating, and "charcoaling" (yes that's word) involved to make it worth grilling. In any case, we enjoyed ourselves an awesome dish balanced with some healthy vegetables. Our steaks were very tender (even the kids too) with each slice getting better with each bite. If it weren't for environmental, health, and ethical reasons, we could possibly eat this way every day. Okay, maybe not every day, every other day....
http://www.oliviajasonkim.com
Ingredients
- 1 New York Strip steak
- 1 T-Bone steak
- 1 tbsp steak seasoning
- 1/2 tsp salt and pepper
- 1/2 tsp garlic powder
- 1 tbsp butter
- 6, 7 mini bell peppers, seeded & halved
- 1 bunch of asparagus
- scallion shavings/slices
- 1 tbsp olive oil
- teriyaki sauce (optional)
- sesame seeds (optional)
Directions
- 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.
- 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.
- 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. For the mini bell peppers, bake for 5 minutes and broil for 5 minutes to give them a nice brown exterior.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2107g | |
| Recipe makes 2 servings | |
| Calories 815 | |
| Calories from Fat 227 | 28% |
| Total Fat 25.5g | 32% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 705mg | 29% |
| Potassium 4405mg | 126% |
| Total Carbs 125.46g | 33% |
| Dietary Fiber 43.8g | 146% |
| Sugars 86.91g | 58% |
| Protein 21.25g | 34% |
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