Steak with Avocado and Asparagus
Juicy steak paired with creamy avocado and crisp asparagus for a balanced meal.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- 1 bunch asparagus (trimmed)
- 1 ripe avocado (sliced)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic (minced)
- Salt and black pepper to taste
- 1 tsp smoked paprika
- 1 lemon (halved)
Nutrition Facts
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Instructions
Season the steaks generously with salt, black pepper, and smoked paprika on both sides. Let them sit at room temperature for 10 minutes.
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Once hot, add the steaks and cook for 3-4 minutes per side for medium-rare, or adjust time for desired doneness.
Add butter and minced garlic to the skillet during the last minute of cooking. Spoon the melted butter over the steaks for extra flavor.
Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil, for 5 minutes.
In the same skillet, add remaining olive oil and asparagus. Sauté for 3-4 minutes until tender-crisp. Squeeze half a lemon over the asparagus and season with salt and pepper.
Slice the avocado and arrange it on the plate alongside the rested steak and asparagus. Serve immediately with extra lemon wedges.
Chef's Tips
- Steak Doneness: Use a meat thermometer for accuracy—135°F for medium-rare, 145°F for medium.
- Avocado Tip: Sprinkle avocado slices with a little lemon juice to prevent browning.
- Asparagus Tip: Snap off the woody ends of asparagus for the best texture.
- Resting Time: Always let the steak rest before slicing to retain juices.
- Variation: Add a sprinkle of feta or goat cheese for extra creaminess.
