Seared Ribeye with Asparagus-Mushroom Skillet & Roasted Yellow Potatoes
Sale ribeye with a spring-forward asparagus and mushroom skillet, plus roasted yellow potatoes. Seasonal for early March in WA and distinct from your recent tri-tip and flank steak meals.
Back to full listIngredients
- Choice Boneless Ribeye Beef Steak Family Pack 12-14 oz $19.99/lb sale
- Organic Yellow Potatoes 1 lb $1.99/lb
- Green Asparagus 1 lb $3.99/lb
- Kroger® Sliced White Mushrooms 8 oz $2.49
- Jumbo Yellow Onions 1 small $0.99/lb
- Garlic 2 cloves $0.69 each
- Fresh Organic Lemons - Each 1 $0.99 each
- Organic Italian Parsley 1 small handful $1.99
- Waterbrook Syrah Washington Red Wine 1 x 750 ml $11.99
Instructions
- Heat oven to 425°F. Halve or quarter 1 lb organic yellow potatoes and toss with oil, salt, and pepper. Roast 25-30 minutes until browned.
- Pat dry 12-14 oz ribeye. Season with salt and pepper. Let sit at room temp while potatoes start roasting.
- Trim 1 lb asparagus; slice 8 oz mushrooms; thinly slice 1 small onion; mince 2 garlic cloves; chop a small handful of parsley; cut 1 lemon in half.
- When potatoes have about 12 minutes left, heat a heavy skillet over medium-high with a little oil. Sear ribeye 3-4 minutes per side for medium-rare, depending on thickness. Transfer to rest.
- Lower heat to medium. Add onion and mushrooms to the skillet; cook 4-5 minutes. Add garlic and asparagus; cook 2-3 minutes until asparagus is crisp-tender.
- Squeeze in a little lemon juice and stir in parsley. Slice ribeye and serve over the asparagus-mushroom mixture with roasted potatoes.
- Drink pairing: Cabernet Franc or Syrah.
Cook time: 35 minutes
Estimated cost: $18-24
Health notes: High protein; moderate richness from ribeye. Balanced with roasted potatoes and asparagus.
Drink pairing: Cabernet Franc or Syrah.
Wine picks:
- Waterbrook Syrah Washington Red Wine $11.99 1 x 750 ml
- Chevalier du Grand Robert Cabernet Franc French Red Wine $12.99 1 x 750 ml
Why it works: For Seared Ribeye with Asparagus-Mushroom Skillet & Roasted Yellow Potatoes, I’d lean Syrah first, with Cabernet Franc as a smart alternate. Ribeye wants a red with enough body for the steak’s fat, but the asparagus and mushrooms mean you don’t want something too tannic or overly oaky. Washington Syrah is especially good here: it gives dark fruit, pepper, and savory notes that echo the sear on the meat and the earthiness of the mushrooms, while staying flexible enough for asparagus. Cabernet Franc also works because its herbal edge naturally complements asparagus and parsley, and it has enough structure for beef without overpowering the dish. For 2 people, one 750 ml bottle is the right size.