Garlic Steak with Lemon-Pepper Asparagus
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It can be hard to decide what to eat on a busy weeknight or stressful day. Maybe there are so many recipes you want to try that you can’t decide where to start. Or maybe nothing sounds good because you’re tired, sick, or just don’t feel like cooking. Whatever the reason, it’s nice to have a few quick-and-easy staples to fall back on when you need them. And dinner doesn’t get much easier than this Garlic Steak with Lemon-Pepper Asparagus! Who doesn’t love a good, well-seasoned steak? I like mine rare, which only takes a few minutes to cook and comes away with a texture that’s almost buttery. Of course, you can and should cook your steak to your own liking, but the difference between rare and well-done is only a few minutes, so keep an eye on it. As for the asparagus, it’s my go-to side dish because asparagus is one of the few green vegetables my husband actually likes. He’ll tolerate broccoli and certain types of Brussels sprouts but he actually looks forward to eating asparagus done right. Hallelujah. Cooked just right, these spears are crisp but not tough and bursting with tart, savory flavors that will titillate your taste buds.
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Garlic Steak with Lemon-Pepper Asparagus
Ingredients
Steaks
- 1 pound steak
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Asparagus
- 2 bundles asparagus
- 1/4 cup coconut oil
- 4 cloves garlic minced
- 2 tablespoons lemon juice omit for low-histamine or IC
- 2 teaspoons lemon zest omit for low-histamine or IC
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Preheat the oven to 425 degrees F.
- Rub the garlic over the steak on both sides and season liberally with salt and pepper, then set aside.
- Combine all ingredients for the asparagus in a large bowl and toss to coat.
- Arrange the asparagus on a parchment-lined baking sheet and bake for 10 minutes.
- Add the steak to the baking sheet and bake another 5-8 minutes, flipping once halfway through, until the steak is cooked to your preference.
I thought black pepper was out for AIP. . . am I mistaken?
Also, thank you for your AIP meal plans! They have definitely been worth every penny!
The pepper should be omitted for the AIP. I’m glad you’ve enjoyed the meal plans!
This is one of our favorites from your low-histamine book!
It’s one of my favorite meals, too! I’m glad you enjoyed it!