One-Pan Seared Steak and Spring Veggies Recipe
One-Pan Seared Steak and Spring Veggies One-Pan Seared Steak and Spring Veggies

Serving a meal with both meat and vegetables doesn’t have to be a daunting task. Learn how to make our One-Pan Seared Steak and Spring Veggies.

5M 20M 25M 4
Nutrition facts: 390 23G 110MG 130MG 10G 4G 37G
Ingredients: 2 tbsp. Schnucks olive oil 2 tbsp. unsalted butter, softened 1 tsp. lemon juice 1 tsp. minced garlic 1 tsp. Schnucks dried parsley 1 1/4 lb flank steak 1 bunch asparagus, cut into 1¼-inch pieces 1 1/2 cup frozen sweet peas, thawed 2 tbsp. mint leaves, chopped (optional, for garnish) Instructions: Heat 1 tablespoon oil in a large pan over medium-high heat. Meanwhile, make herb butter. In a small bowl, mix together butter, lemon juice, garlic and parsley. Season steak with salt and pepper (if desired) and add to pan. Sear on both sides, then reduce heat to medium and continue to cook until steak reaches desired doneness. Remove steak from pan and set on a plate, covering entire top with herb butter. Add remaining oil to pan and cook asparagus until crisp and tender, stirring occasionally, about 5 minutes. Add peas and continue to cook until warmed through, about 1 more minute. Remove from heat and top with mint. Thinly slice steak and serve immediately over cooked vegetables.

One-Pan Seared Steak and Spring Veggies

Beef, Dinner

Serving a meal with both meat and vegetables doesn’t have to be a daunting task. Learn how to make our One-Pan Seared Steak and Spring Veggies.

25M

4

Pan seared steak and spring veggies is an easy one-pan recipe made with flank steak. A delicious meal in just 25 minutes.

Ingredients

  • 2 tbsp. Schnucks olive oil
  • 2 tbsp. unsalted butter, softened
  • 1 tsp. lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. Schnucks dried parsley
  • 1 1/4 lb flank steak
  • 1 bunch asparagus, cut into 1¼-inch pieces
  • 1 1/2 cup frozen sweet peas, thawed
  • 2 tbsp. mint leaves, chopped (optional, for garnish)

Instructions

  1. Heat 1 tablespoon oil in a large pan over medium-high heat. Meanwhile, make herb butter. In a small bowl, mix together butter, lemon juice, garlic and parsley.
  2. Season steak with salt and pepper (if desired) and add to pan. Sear on both sides, then reduce heat to medium and continue to cook until steak reaches desired doneness.
  3. Remove steak from pan and set on a plate, covering entire top with herb butter. Add remaining oil to pan and cook asparagus until crisp and tender, stirring occasionally, about 5 minutes. Add peas and continue to cook until warmed through, about 1 more minute. Remove from heat and top with mint.
  4. Thinly slice steak and serve immediately over cooked vegetables.

Nutrition Facts

390 CALORIES Per Serving

FAT: 23G

SATURATED FAT: 9G

CHOLESTEROL: 110MG

SODIUM: 130MG

CARBOHYDRATES: 10G

FIBER: 4G

SUGAR: 4G

PROTEIN: 37G

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