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Recipe: Tasty Anita's Rosted Asparagus With Steak

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Anita's Rosted Asparagus With Steak. Anita's Rosted Asparagus With Steak 🍴In The Kitchen With Anita Hewitt. Enjoy 😋Yummy Goodness 😋. <p>Anita's Rosted Asparagus With Steak. Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare.

Anita's Rosted Asparagus With Steak Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer accordingly. In the same pan, cook the asparagus with salt and pepper until tender but still slightly crunchy. You can have Anita's Rosted Asparagus With Steak using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Anita's Rosted Asparagus With Steak

  1. You need Strips of Chuch Steak Cut Into.
  2. It's 1 Bundle of Asparagus.
  3. You need of Seasonings:.
  4. It's of Salt.
  5. You need of Pepper.
  6. It's 21 of Seasonings.
  7. It's of Cumin.
  8. Prepare 1/2 Cup of Water.

Easy, Quick & Healthy Recipe#T_Bone_Steak_with_Asparagus #Beef_Steak #Garlic_roaste. Just before cooking, pat steak dry with paper towel and sprinkle with salt and pepper. Delicious and tender NY strip steaks seared in olive oil and infused with rosemary butter. Roasted asparagus and pears are served as a side.

Anita's Rosted Asparagus With Steak instructions

  1. Use A Large Pan..
  2. Season Your Steak Well, Cut Into Strips.
  3. Make Bundles of 3 Asparagus. Wrap The Steak Around Them. Add water..
  4. Perheat Over To 365° Cook For 45 Minutes..
  5. Enjoy 😋Yummy Goodness 😋.
  6. Kisses💋💋💋💋.

The times in this recipe will cook the steak to well done. This will allow them to develop a nice sear. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven. Steak au Poivre is traditionally filet mignon, prepared by coating it with coarsely crushed black peppercorns before cooking. The peppercorns add pungency to the richness of the beef and the cognac-laced cream sauce that accompanies it.

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