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New York Strip Steak with Roasted Asparagus & New Potato Salad.

  • 1 small bunch
    asparagus
  • ½ small pkg
    chives
  • ½
    lemon
  • ½ lb
    new potatoes
  • ¾ lb
    striploin (New York strip) steak
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat the oven to 425°F and position rack in the center. Place a baking sheet in the oven to warm up.
  • 2
    Wash and dry the fresh produce.
    1 small bunch asparagus
    ½ lb new potatoes
    ½ small pkg chives
    ½ lemon
  • 3
    Cut the potatoes into ¼-inch-thick slices. Remove the baking sheet from the oven and add the potatoes.
  • 4
    Snap or cut off and discard the woody ends of the asparagus; cut the spears into 2-inch pieces. Add to the potatoes.
  • 5
    Drizzle the potatoes and asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in an even layer.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Place the sheet in the oven and roast until the vegetables are tender, 12 to 15 minutes. Once done, remove from the oven.
  • 7
    Preheat a grill pan or skillet over medium-high heat.
  • 8
    Place the steak on a plate and season with salt and pepper.
    ¾ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Juice the lemon into a large bowl, then add olive oil, Dijon, salt, and pepper; whisk together. Set aside.
    ½ lemon
    1 tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 10
    Coat the grill pan or skillet with coconut oil.
    1 tbsp virgin coconut oil
  • 11
    Place the steak in the grill pan or skillet; cook until desired doneness, 2 to 5 minutes per side. Once done, transfer to a plate and loosely cover with foil.
  • 12
    Chop the chives into ¼-inch pieces; transfer to the bowl with the dressing.
  • 13
    Transfer the roasted vegetables to the bowl with the dressing and toss to coat.
  • 14
    To serve, divide the steak and salad between plates. Enjoy!