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Pan Seared, Oven Roasted NY Strip Steak with Asparagus and Potatoes

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 355kcal

Ingredients

  • 1 lb NY strip steak
  • 1 bunch asparagus (approx. 24 spears)
  • 2 bags Birds Eye Steamfresh Roasted Red Potato Blend
  • Salt & pepper
  • Olive oil for searing

Instructions

  • Allow steaks to rest at room temperature for 30-60 minutes if possible.  Season steaks with salt and pepper and any other seasonings you'd like.
  • Pre-heat oven to 400 degrees.
  • Heat a cast iron skillet (or other oven safe skillet) over medium-high heat.  Add about 1/2 tbsp olive oil to the skillet.  Sear both sides of the steaks for 2-3 minutes.
  • Place skillet in pre-heated oven and bake for 10-15 minutes or until steak reaches an internal temperature of about 150 degrees for medium.  Your steak may take more or less time depending on thickness of the cut.
  • Remove steak from skillet and allow to rest for 5-10 minutes before slicing and dividing among 4 serving dishes.
  • Add asparagus to a microwave safe dish and cover with a damp paper towel. Microwave for 2-3 minutes or until asparagus is tender-crisp, then blanch in ice-water to stop the cooking.  Divide into 4 servings.
  • Cook potatoes according to package directions and divide into 4 servings.

Nutrition

Calories: 355kcal | Carbohydrates: 26g | Protein: 37g | Fat: 9g | Cholesterol: 65mg | Sodium: 118mg | Potassium: 733mg | Fiber: 6g | Sugar: 6g