One-Pan Garlic Butter Steak and Asparagus Spring Bake
Juicy sirloin steak and tender spring asparagus are roasted together in a rich, aromatic garlic butter sauce for an effortless low-carb dinner. This elegant one-pan meal is ready in under 30 minutes and bursting with savory flavor.
Ingredients
- 600g sirloin steak, cut into 2-inch cubes
- 450g fresh asparagus, woody ends trimmed
- 6 tablespoons unsalted butter, melted
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
Preheat your oven to 220°C (425°F) and position the rack in the center.
In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, salt, pepper, and smoked paprika. Mix well and set aside.
Pat the steak cubes dry with paper towels and place them in a large mixing bowl. Add half of the garlic butter mixture and toss to coat evenly.
Arrange the asparagus spears in a single layer on one side of a large baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
Place the coated steak cubes on the other side of the baking sheet, leaving small gaps between pieces for even cooking.
Drizzle the remaining garlic butter mixture over both the steak and asparagus.
Bake for 12-15 minutes, or until the steak reaches an internal temperature of 63°C (145°F) for medium-rare or 71°C (160°F) for medium, using a meat thermometer to check.
Remove from the oven and let the steak rest for 3 minutes before serving.
Garnish with fresh chopped parsley and serve immediately while hot.
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