Grilled Steak with Asparagus and Cherry Tomatoes
Ingredients:
2 beef steaks (ribeye or sirloin)
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
1 tbsp fresh rosemary or thyme, chopped
Salt and black pepper, to taste
1 tbsp balsamic glaze or reduction (optional, for drizzle)
8–10 asparagus spears
4 cherry tomatoes, halved
Instructions:
1. Prepare the Steaks:
Pat the steaks dry with a paper towel.
Season both sides with salt, black pepper, and a bit of olive oil.
Let them rest at room temperature for 15–20 minutes.
2. Grill the Steaks:
Heat a grill pan or outdoor grill over high heat.
Add a little olive oil or butter.
Place the steaks on the grill and cook for about 3–4 minutes per side for medium-rare (adjust time based on preferred doneness).
Add minced garlic and rosemary toward the end for flavor.
Let the steaks rest for 5 minutes before serving.
3. Prepare the Vegetables:
In the same pan or on the grill, add the asparagus and cherry tomatoes.
Drizzle with olive oil, salt, and pepper.
Grill for 3–4 minutes, until slightly charred and tender.
4. Serve:
Arrange the steak, asparagus, and tomatoes on a plate.
Drizzle with balsamic glaze and garnish with extra rosemary.
Tips:
For extra flavor, marinate the steak with olive oil, garlic, and herbs for 1 hour before cooking.
Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
