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Herb-Seasoned Steak with Lemon-Garlic Asparagus & Carrots Recipe

Herb-Seasoned Steak with Lemon-Garlic Asparagus & Carrots recipe


This is a yummy steak dinner with veggies. The steak has special herb seasoning. The asparagus and carrots are cooked with lemon and garlic. It's a fancy meal that's not too hard to make!


2 tbsp olive oil
4 (6 oz) ribeye steaks
2 tsp dried Italian herbs
1 tsp paprika
1/2 tsp black pepper
1 tsp salt, divided
1 lb asparagus, ends trimmed
2 cups shredded carrots
4 tbsp unsalted butter
3 cloves garlic, minced
1 lemon, juiced and zested


Preheat a large skillet over medium-high heat with 1 tbsp olive oil.
Pat the steaks dry with paper towels and place on a plate. Mix Italian herbs, paprika, black pepper, and 1/2 tsp salt. Sprinkle the seasoning mix on both sides of the steaks.
Place steaks in the hot skillet and cook until desired doneness, about 4-6 minutes per side for medium-rare. Transfer to a plate and cover with foil to rest.
In the same skillet, add the remaining 1 tbsp olive oil, butter, and minced garlic. Cook over medium heat until garlic is fragrant, about 1 minute.
Add asparagus and shredded carrots to the skillet. Season with the remaining 1/2 tsp salt. Cook, stirring frequently, until vegetables are tender-crisp, about 5-7 minutes.
Stir in lemon juice and zest, and cook for an additional minute.
Thinly slice the rested steaks against the grain.
To serve, divide the steak slices and lemon-garlic vegetables among plates. Enjoy your herb-seasoned steak with a zesty side!

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