One Pan Steak and Veggies with Garlic Herb Butter - Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That's it!

Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That’s it!

One Pan Steak and Veggies with Garlic Herb Butter - Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That's it!

So is everyone ready for Valentine’s Day?

I already gave all my gifts to Ben because, well, I can never hold out until the actual holiday.

Birthdays, Christmas, anniversaries. He’s always left empty-handed on the actual date.

But hey, the Butters corgi socks just couldn’t wait until Valentine’s Day.

That’s right. I got him socks with Butters’ face plastered all over it.

I also made him this.

A complete one pan steak and veggie dinner in less than 30 minutes.

But he doesn’t know about the less than 30 minutes bit.

He just knows that the garlic herb butter here is awesome sauce.

That’s all that’s really important here anyway.

One Pan Steak and Veggies with Garlic Herb Buttery Spread

One Pan Steak and Veggies with Garlic Herb Butter

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That's it!
4.9 stars (10 ratings)
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Ingredients

  • 5 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley leaves
  • 1 ½ teaspoons minced fresh thyme leaves
  • 1 ½ teaspoons fresh lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 1 1/4-inch-thick New York strip steaks
  • 1 shallot, minced
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, halved

Instructions

  • FOR THE BUTTER MIXTURE: In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  • Season steaks with salt and pepper, to taste.
  • Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  • Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
  • Serve immediately with steaks and BUTTER MIXTURE.

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