One Pan Steak, Asparagus & Mushrooms
Extra Virgin Olive Oil
Top Sirloin Steak
Sea Salt (divided)
Asparagus (woody ends
Cremini Mushrooms (sliced)
Refrigerate in an airtight container for up to three days.
Serve with garlic butter sauce, chimichurri, salsa or caramelized
Heat half the oil in a skillet over medium-high heat. Season both sides of the
steak with half of the sea salt.
Add the steak to the skillet and cook for about two minutes per side, or until it
has reached your desired doneness. Set aside and let rest for at least five
minutes before cutting into slices.
Reduce the heat to medium and add the remaining oil to the skillet. Cook the
asparagus and mushrooms for about five minutes, or until cooked through
seasoning with the remaining salt.
Divide the asparagus, mushrooms, and steak slices onto plates. Enjoy!