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

  • 2 small bunches
  • 1 small pkg
  • 1
  • 0.454 kg
    new potatoes
  • 0.68 kg
    striploin (New York strip) steak
    black pepper
    Dijon mustard
    extra virgin olive oil
    virgin coconut oil
  • 1
    Heat the oven to 425°F (218°C) and position rack in the center. Place a baking sheet in the oven to warm up.
  • 2
    Wash and dry the fresh produce.
    2 small bunches asparagus
    0.454 kg new potatoes
    1 small pkg chives
    1 lemon
  • 3
    Cut the potatoes into 6-mm-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 5-cm 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.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ 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.
    0.68 kg ribeye steak
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Juice the lemon into a large bowl, then add olive oil, Dijon, salt, and pepper; whisk together. Set aside.
    1 lemon
    2 tbsp extra virgin olive oil
    1 tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Coat the grill pan or skillet with coconut oil.
    2 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 6-mm 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!