New York Strip Steak W Asparagus & Mini Bell Peppers

  1. 1. Clean the vegetables under running cold water, especially the asparagus which may contain sand, dirt, and/or tiny bugs at the tip. Cut about an inch or inch half of the hard fibrous ends of asparagus. Halve the mini peppers, seed them, and set aside on foil-lined baking sheet.
  2. 2. Rub on the seasoning ingredients on the steaks and let sit to bring the steaks to room temperature, 10~15 minutes. On a non-stick frying pan or skillet, sear the steaks on medium high heat for about 8~10 minutes the first side, 5~7 minutes on the other. If possible, turn steaks only once to capture moisture and flavors. Hold steak with tongs and sear the edges. Adding butter is optional.
  3. 3. Saute the asparagus in olive oil on medium high heat for about 6, 7 minutes or until desired wellness is achieved. They should still retain their crispness and turn a bright green color. Sprinkling some salt and pepper is optional.
  4. 4. For the mini bell peppers, bake for 5 minutes and broil for 5 minutes to give them a nice brown exterior.
  5. 5. After letting the steaks cool 5~10 minutes, plate with rest of vegetables and enjoy. Brushing with teriyaki, A1, or sauce of preference is optional.
  6. *The main reason for letting steaks rest after cooking is that it will redistribute the juices from the center of the steak to the sides, ultimately producing an even and more flavorful steak. Also, avoid buying thin cuts of steak under 1 inch. They overcook and lose moisture too easily during the cooking process, and many times they will shrink considerably from its original size.

new, t, salt, garlic, butter, bell peppers, asparagus, scallion shavingsslices, olive oil, teriyaki sauce, sesame seeds

Taken from www.epicurious.com/recipes/member/views/new-york-strip-steak-w-asparagus-mini-bell-peppers-50188597 (may not work)

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