For the fresh herb butter:
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
For the steak and veggies:
Oil or cooking spray
1 pound asparagus, trimmed
1 pound baby carrots, peeled, trimmed, and cut in half lengthwise
2 cups cherry tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
2 pounds (1-inch-thick) top sirloin steak, patted dry
Arrange a rack 6 inches from the broiling element in the oven and heat to broil. Lightly oil a rimmed baking sheet or coat it with cooking spray.
Make the fresh herb butter: Mix all the ingredients together in a small bowl; set aside.
Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.
Broil until the carrots are slightly tender, about 7 minutes. Remove the baking sheet from the oven. Season the steaks with salt and pepper and add them to the baking sheet in a single layer.
Return the baking sheet to the oven and broil until the steak is browned and charred at the edges, flipping once, about 2 minutes per side for medium-rare, or until desired doneness. Serve immediately topped with the fresh herb butter.
Recipe Notes
- Steak substitutes: You can also use hanger, flank, or New York strip steak.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe by Chungah Rhee of Damn Delicious