Time: 15 minutes
Ingredients not provided: Salt, Pepper, Olive Oil
Equipment required: Sauté pan, baking sheet, knife, and cutting board
Ingredients:
Directions:
Step 1: Preheat
-Place your sauté pan over medium-high heat and lightly coat the bottom of the pan with olive oil
-Place your oven rack in the middle of the oven and set your oven broiler to high.
Step 2: Prep your ingredients
While your pan and oven get hot, prepare your ingredients.
-Season both sides of your steak with salt and pepper
-Toss the asparagus and/or tomatoes on the vine with olive oil and season with salt and pepper
Step 3: Cook the steak
When the pan is hot, place the seasoned steak in the pan and cook to your desired doneness based off of the chart below. When done cooking, remove the steaks from the burner, transfer them to a plate, and allow the steaks to rest until you are ready to serve. Continue on to cook the vegetables.
Please note: Steak thickness can vary; if you receive a thinner steak, we recommend checking for
doneness sooner.
Rare - 3 minutes on each side
Medium Rare - 3.5 minutes on each side
Medium - 4 minutes on each side
Medium Well - 4.5 minutes on each side
Well done - 5 minutes on each side
Step 4: Cooking the vegetable
While the steak cooks and rests, cook the oiled and seasoned asparagus and/or tomatoes on the vine under the broiler for 6-8 until it is cooked but not burnt. Continue on to the next step.
Step 5: Slicing the steak
After fully rested, at least 5 minutes, slice the steak, and drizzle the Chimicurri on top of the steak. Serve with the asparagus and/or tomatoes on the vine, and wedges of the little gem lettuce topped with the tarragon dressing.
Comments