Strip Steak with Potatoes and Asparagus
Steak and Asparagus are springtime taste bud satisfiers. Asparagus starts popping its head out of the soil in April in Wisconsin. We wait and we watch our asparagus patches for the green little tips to start showing up. When they do, we are thrilled and start firing up the grills.
This recipe is made in a single skillet and can be done on the stove top. Save the grilling for next time. Give it a try!
- ½ cup sour cream
- 2 Tbsp prepared horseradish
- 2 Tbsp water
- 3 ¼ tsp. kosher salt, divided
- 1 ¼ tsp pepper, divided
- 2 Grazin' Beef Ny Strip Steaks
- 3 Tbs butter, divided, plus 1 Tbsp melted
- 1 lb potatos, unpeeled, cut into ¾-inch pieces
- 12 ozs. Morel mushrooms halved (optional)
- 1 onion halved and sliced thin
- 3 garlic cloves, sliced thin
- 1 tsp thyme or 1Tbsp fresh chopped
- 1 lb asparagus, trimmed
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine sour cream, horseradish, water, ½ tsp salt, and ¼ tsp pepper in bowl; set aside.
- Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Pat steaks dry with paper towels and sprinkle with 1½ tsp salt and ½ tsp pepper. Melt 1 Tbsp butter in preheated skillet. Add steaks and cook until well browned on both sides, about 3 minutes per side. Transfer steaks to plate; set aside.
- Add 2 tablespoons butter to now-empty skillet over medium-high heat. Stir in potatoes, mushrooms, 1 tsp salt, and remaining ½ tsp pepper. Cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add onion, garlic, and thyme and cook until onion is just softened, about 2 minutes.
- Off heat, place asparagus in single layer on top of vegetables in skillet. Drizzle asparagus with melted butter and sprinkle with remaining ¼ tsp salt. Place steaks on top of asparagus.
- Transfer skillet to oven and roast until steaks register 125 degrees (for medium-rare), 10 to 15 minutes. Tent skillet with aluminum foil and let steaks rest for 10 minutes. Serve with horseradish sauce.