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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 (11 ratings)

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.