The Protein: 1.5 lbs (700g) of steak (Sirloin, Ribeye, or Tenderloin), cut into 1-inch cubes.
The Veggies: 1 large bunch of fresh asparagus (woody ends trimmed).
Garlic Butter Sauce:
1/3 cup unsalted butter, melted.
4-5 cloves of garlic, minced.
2 tbsp fresh parsley, finely chopped.
1 tsp dried oregano or thyme (optional).
Seasoning: Salt and freshly cracked black pepper to taste.
Cooking Oil: 1-2 tbsp olive oil.
Instructions
Prep the Oven: Preheat your oven to 400°F (200°C).
Arrange the Tray: Place the steak bites on one side of a large rimmed baking sheet and the asparagus on the other side.
Basic Seasoning: Drizzle olive oil over the steak and asparagus. Season both generously with salt and black pepper. Toss separately to coat.
Add the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, parsley, and herbs. Pour half of the mixture over the steak and the remaining half over the asparagus (just like in the photo).
Bake: Place the tray in the oven for 10–12 minutes.
Tip: For a “well-done” steak, leave it for 15 minutes. For a nice crust, turn on the broiler for the last 2 minutes.
Final Toss: Once out of the oven, toss the steak bites in the collected juices on the tray before serving.
Quick Tips
Steak Choice: For the most tender results, use a cut with good marbling.
Serving Suggestion: This pairs perfectly with mashed potatoes, cauliflower rice (for a low-carb option), or even a side of quinoa.
