Rosemary Steak with Roasted Asparagus and Cherry Tomatoes
Ingredients:
1 high-quality steak (such as ribeye or sirloin)
1 bunch of asparagus, trimmed
1 cup cherry tomatoes
2 tablespoons olive oil
1 sprig of fresh rosemary, chopped
Salt and pepper to taste
2 cups prepared mashed potatoes (optional for serving)
Instructions:
Prep the Vegetables:
Preheat your oven to 400°F (200°C).
Toss the asparagus and cherry tomatoes with olive oil, half of the chopped rosemary, salt, and pepper. Spread them on a baking sheet.
Roast in the preheated oven for 15-20 minutes until the asparagus is tender and the tomatoes are slightly blistered.
Cook the Steak:
Heat a skillet over medium-high heat and add a splash of olive oil.
Season the steak generously with salt, pepper, and the remaining rosemary.
Sear the steak for 3-4 minutes on each side (for medium-rare) or until it reaches your desired doneness.
Let the steak rest for 5 minutes before slicing.
Assemble the Plate:
Spoon the mashed potatoes onto the plate as a base.
Arrange the sliced steak over the mashed potatoes.
Add the roasted asparagus and cherry tomatoes around the steak.
Serve:
Serve immediately, garnished with additional fresh rosemary if desired.
Cooking Time: 25 minutes Preparation Time: 15 minutes Servings: 2
Perfect For: An elegant dinner, date night, or a special family meal.
