Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak 2 steaks, 10 oz each 18.99
• Organic Green Asparagus 1 lb 6.99
• Kroger® Whole Baby Bella Mushrooms 8 oz 3.69
• Yukon Gold Potatoes 1 lb 1.49/lb
• Organic Jumbo Red Onions 1/2 lb 3.19/lb
• Garlic 1 whole bulb 1.50
• Simple Truth Organic® Rosemary 0.5 oz 2.79
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: olive oil 2 tbsp
• pantry: butter 3 tbsp
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Heat oven to 425°F. Cut the Yukon gold potatoes into thick wedges. Toss with olive oil, salt, pepper, and chopped rosemary. Roast for about 30 minutes, turning once.
2. After the potatoes have roasted 10 to 12 minutes, add asparagus to the same or a second pan, season with oil, salt, and pepper, and roast for 12 to 15 minutes.
3. Pat the strip steaks dry and season generously with salt and pepper. Let sit while the vegetables roast.
4. Heat a heavy skillet over medium-high heat. Add a little oil and sear the steaks for about 3 to 4 minutes per side for medium-rare, depending on thickness. Add 1 tablespoon butter, a smashed garlic clove, and a rosemary sprig near the end and baste briefly. Rest steaks 5 to 8 minutes.
5. In the same pan, add sliced red onion and mushrooms with a little more butter. Cook until browned and soft, about 5 to 6 minutes. Add minced garlic for 30 seconds and finish with a small squeeze of lemon juice.
6. Slice the steak if desired, then plate with the roasted potatoes, asparagus, and buttery mushrooms. Spoon pan juices over everything and finish with a little lemon zest for brightness.