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Steak Dinner for Two

5

Points®

Total time: 55 min • Prep: 10 min • Cook: 40 min • Serves: 2 • Difficulty: Easy

This steak dinner uses a reverse-sear method for the steak (baking in a very low oven then searing instead of vice versa) to get a perfectly rosy center and deliciously browned crust. A sheet pan and super hot oven handle all the sides: asparagus, mushrooms, and potatoes. Leaning on ZeroPoint foods like lean steak and vegetables means this 5-Point stunner leaves room for a chocolatey dessert or even a glass of red wine.

Ingredients

Uncooked baby potatoes

½ pound(s), halved (quartered if on the larger side)

Olive oil cooking spray

9 spray(s)

Kosher salt

1¼ tsp, divided

Lemon pepper

1½ tsp

Uncooked New York strip steak, trimmed

12 oz

Black pepper

¼ tsp

Asparagus

½ pound(s), trimmed

Cremini mushroom

8 oz, trimmed and sliced

Canola oil

2 tsp

Salted butter

1 Tbsp, melted

Instructions

1

Preheat oven to 275°F. Coat the potatoes with olive oil spray and toss with the lemon pepper and 1/2 tsp salt. Arrange in a single layer on one half of a large sheet pan.

2

Pat the steak dry and season all over with 1/2 tsp salt and the black pepper. Place on empty side of sheet pan.

3

Cook steak and potatoes together for 20 minutes, or until internal temperature of steak reaches 115°F (for medium-rare). Transfer to a plate.

4

Meanwhile, trim and cut the mushrooms and asparagus. Coat both with olive oil spray and season with 1/2 tsp salt.

5

After removing steak, increase oven temperature to 450°F, leaving potatoes in oven.

6

Arrange the mushrooms and asparagus on the now-empty side of sheet pan. Roast potatoes, mushrooms, and asparagus 20 minutes, or until potatoes are tender.

7

While vegetables cook, in a cast iron or heavy duty skillet, heat the oil on high. When oil is almost smoking, sear the steak all over until well browned, about 1 minute per side.

8

Let steak rest about 5 minutes, then thinly slice and divide between 2 plates.

9

Divide the potatoes, asparagus, and mushrooms between the 2 plates. Drizzle the asparagus and mushrooms with the butter. Serve immediately.

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