Herbed Chicken & Spinach Soup

Pan-Seared Steak with Sweet Potatoes, Mushrooms and Asparagus

For the ultimate in umami flavor, pan sear rosemary and thyme seasoned steaks with umami-rich sweet potatoes, mushrooms and asparagus. The restaurant technique of finishing the steaks in the oven yields perfectly cooked steaks.
15m
PREP TIME
25m
COOK TIME
359
CALORIES
12
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 400°F. Mix rosemary, 1 teaspoon of the sea salt, garlic powder, pepper and thyme in small bowl. Coat steaks with seasoning mixture. Heat cast iron skillet on high heat until hot. Add oil; reduce heat to medium. Sear steaks 1 to 2 minutes per side or until browned. Remove steaks from skillet to plate. Do not cover.
  • 2 Stir sweet potatoes, shallots and remaining 1/2 teaspoon sea salt into skillet. Cook and stir 8 to 10 minutes or until tender. Add red wine; cook 1 minute, stirring to release browned bits from bottom of pan. Add mushrooms and asparagus; cook and stir 2 minutes. Place steaks on top of vegetables.
  • 3 Transfer skillet to oven. Roast until steaks are desired doneness. For medium-rare doneness, roast 4 to 5 minutes or until meat thermometer inserted into center of steak reaches 130°F to 135°F. For medium doneness, roast 7 minutes or until steak are 140°F to 145°F. Let steaks stand 5 minutes before slicing. Serve with vegetables.

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