Pan-seared Garlic Steak with Asparagus & Almonds
PREP 10 MIN•COOK 15 MIN
Dan's keeping it simple and tasty with this classic seared steak, with an epic garlic and mustard sauce to take it to the next level. Serve it up with any veg you have on hand.
DF
EF
GF
NS
Number of servings
2
400g baby potatoes cut in quarters
salt & pepper, to taste
2 tsp flaked almonds
1 tsp olive oil
250g scotch fillet at room temperature
160g asparagus woody ends trimmed (or broccolini or green beans)
1 sprig of parsley leaves picked (optional to serve)
Sauce
1⁄4 cup (60g) Greek yogurt (or dairy-free alternative)
1 tbs apple cider vinegar (or white wine vinegar)
1 tbs Dijon mustard
1⁄4 tsp garlic powder
Place potatoes in a saucepan, season with salt and cover with cold water. Simmer for 8-12 minutes or until just tender when pierced with a sharp knife or skewer.
At the same time, heat a non-stick frypan and toast almonds for a few minutes until lightly golden, set aside.
Rub steaks with half the oil and season with salt and pepper on both sides.
Add steaks to the hot frypan, cook for 4 minutes. Turn and cook for another 3-4 minutes for medium rare, or to taste. Set steak aside to rest, loosely covered with foil.
Add remaining oil to frypan and cook asparagus for 5 minutes until just tender.
Whilst asparagus cooks, add all sauce ingredients into a bowl and whisk until combined.
Place steak, drained potatoes and asparagus on plates, scatter over almonds and parsley (if using) and serve with sauce.
Energy (kJ)
1849 kJ / 441 cals
Protein
38.7 g
Fat
16.2 g
Sat. Fat
5.6 g
Carbs
30.6 g
Sugar
4.7 g
Fiber
6.5 g
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