I know what you are thinking – do I really need a recipe to follow to make such an easy meal? And..you might be right, you don’t. I usually aim to throw in at least one basic protein + veggie + starch meal each week because for my family this is an easy way to ensure we are having a clean and relatively simple meal that we can substitute any protein, any veg, or any starch! So, feel free to follow this recipe or feel free to use this night to prepare your “go-to” favorite simple dish.
Highlights
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Make Ahead?- You can make the marinade up to 24 hours beforehand.
Freezer Friendly? – No
Substitutions? – Swap any protein (e.g., chicken, fish, pork) for whatever you have or your family prefers. You can also swap the potatoes for rice or beans, and the vegetable for whatever you want!
Ingredients List
- 4 tablespoons olive oil
- 2 lbs russet potatoes or Yukon Gold
-
1/2 cup milk
- 1/4 cup melted salted butter
- salt and pepper to taste
- 1 lb asparagus (about 1 bunch)
- ~2 lb flank steak or london broil
- 1/2 cup low sodium soy sauce
- 2 garlic cloves, chopped
- 1/4 cup brown sugar
Recipe: Steak, Asparagus, and Potatoes
- Make a quick marinade for the steak by mixing together the soy sauce, garlic and brown sugar. Massage onto steak. Place in a sealed bag in the refrigerator for up to 24 hours ahead. Turn on the grill for the steak to about 425° (if you don’t have a grill, you can cook to your liking via stove top grill pan).
- Trim the stems off the asparagus and toss with salt, pepper and olive oil. Cover with foil and set aside.
- Peel and cut the potatoes into 1 inch cubes and place in a large pot of cold salted water.
- Bring to a boil and cook, uncovered, for about 15 minutes or until easily tender by fork. Drain well.
- While the potatoes are cooking, add the steak to the grill. Cook for 5-8 minutes per side depending on thickness and desired doneness, aiming for 140-145° (medium-rare to medium). When you flip your steak halfway, add the asparagus foil packet and grill for 6-10 minutes). Remove steak and asparagus and set aside to rest (you may tent your steak with foil if desired).
- Once your potatoes are drained, add the heated butter and warmed milk a little at a time while mashing and stirring. Add salt and pepper to taste.
- Serve steak, asparagus, and potatoes all together – enjoy!
Family Tips
- If you can make the marinade ahead of time and get the steak in their in the morning or even the night before you will be able to jump right to chopping potatoes and vegetables.
- Warmed milk and butter ensure the potatoes will have a smoother “whipped” consistency versus more starchy and lumpy.
Simplify your week
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