Name: High Protein Garlic Butter Steak and Asparagus Skillet
Cook time: 25 min
Total time: 25 min
Ingredients: 1.5 lbs Sirloin steak (or Ribeye), cut into 1-inch cubes; 1 lb fresh asparagus, woody ends trimmed and cut into 2-inch pieces; 3 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon cracked black pepper; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice

Ingredients

Scale

1.5 lbs Sirloin steak (or Ribeye), cut into 1-inch cubes
1 lb fresh asparagus, woody ends trimmed and cut into 2-inch pieces
3 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice

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Instructions

Pat the steak cubes dry with a paper towel to ensure a proper sear. Season the beef generously with salt and pepper. Trim the tough, woody ends off the asparagus and cut the remaining stalks into bite-sized pieces. Mince your garlic and chop the fresh parsley so everything is ready to go before you turn on the heat.
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil. Once the oil is shimmering, add the steak cubes in a single layer. Do not overcrowd the pan; work in batches if necessary. Sear the steak for 2 minutes on one side until a golden-brown crust forms, then flip and cook for another 2 minutes. Remove the steak from the pan and set it aside on a plate.
In the same skillet, reduce the heat to medium and add one tablespoon of butter. Toss in the asparagus pieces. Sauté for about 4 to 6 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender. Season the vegetables with a pinch of salt and the red pepper flakes for a little kick.
Push the asparagus to one side of the pan. Add the remaining two tablespoons of butter and the minced garlic to the empty side. Stir the garlic for about 1 minute until it becomes fragrant, being careful not to let it burn. Pour in the lemon juice to deglaze the pan, scraping up any flavorful brown bits from the bottom.
Add the seared steak bites back into the skillet with the asparagus and garlic butter. Toss everything together for 1 to 2 minutes to reheat the steak and coat every piece in the sauce. Garnish with fresh parsley and serve immediately while the butter is bubbly and hot.

Cook Time: 25 minutes