5m
PREP TIME
40m
COOK TIME
419
CALORIES
9
INGREDIENTS
5m
PREP TIME
40m
COOK TIME
419
CALORIES
9
INGREDIENTS
Ingredients 6 Servings
- Rosemary Potato Wedges
- 2 pounds potatoes, cut into wedges
- 2 tablespoons oil
- 1 Rosemary Potato Wedges Seasoning Mix from Steakhouse Dinner Complete Meal
- Garlicky Roasted Asparagus
- 2 tablespoons oil
- 1 Garlicky Roasted Asparagus Seasoning Mix from Steakhouse Dinner Complete Meal
- 2 pounds medium asparagus spears, ends trimmed
- Peppercorn Steak
-
1 1/2
pounds
boneless beef sirloin steak
![substitution]( "substitution")
Substitutions available
- strip steak
- 1 tablespoon oil
- 1 Peppercorn Steak Seasoning Mix from Steakhouse Dinner Complete Meal
INSTRUCTIONS
- 1 For the Rosemary Potato Wedges, preheat oven 400°F. Toss potatoes with oil and Seasoning Mix in large bowl until evenly coated. Arrange potatoes in single layer on large foil-lined shallow baking pan sprayed with no stick cooking spray. Bake 30 minutes.
- 2 Meanwhile, for the Asparagus, mix oil and Seasoning Mix in small bowl. Place asparagus in single layer on large foil-lined shallow baking pan. Drizzle seasoned oil mixture over asparagus; rolling to coat.
- 3 After 30 minutes, remove potatoes from oven and turn. Return pan to oven. Place Asparagus in the oven along with potatoes. Roast 10 to 12 minutes or until potatoes are golden brown and tender and asparagus is tender-crisp. Keep Warm.
- 4 Meanwhile, for the Peppercorn Steak, brush steak with oil. Sprinkle both sides with Seasoning Mix. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
- 5 Serve Peppercorn Steak with Potato Wedges and Asparagus for a complete meal.
NUTRITION INFORMATION
(per Serving)
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