main dishes

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

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Ingredients 4 Servings

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.

NUTRITION INFORMATION

(per Serving)

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