One Pan Steak and Veggies With Garlic Herb Butter

With asparagus and mushrooms, this perfectly seasoned and grilled steak is accompanied by a lovely garlic herb butter. one pot hardly much cleanup; 30 minutes. I'm done now!

INGREDIENTS:

5 tablespoons unsalted butter, divided

1 clove of garlic, minced

1 tablespoon chopped fresh parsley leaves

1 1/2 teaspoons minced fresh thyme leaves

1 1/2 teaspoons fresh lemon zest

Kosher salt and freshly ground black pepper

2 (1 1/4-inch-thick) New York strip steaks

1 shallot, minced

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

8 ounces cremini mushrooms, halved

THE BUTTER MIXTURE'S DIRECTIONS ARE AS FOLLOWS: 3 tablespoons of butter, garlic, parsley, thyme, lemon zest, salt, and pepper are combined in a small bowl; leave them away.

Add salt and pepper to taste while preparing steaks.

Using a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Cook the steaks in the center of the skillet for 4–5 minutes, or until a brown crust has developed. Flip using tongs, then cook for a further 4-5 minutes, or to the desired doneness; remove from heat and keep warm.

Melt the final teaspoon of butter in a skillet. the shallot, the asparagus, and the mushrooms. For approximately 3 to 4 minutes, or until the asparagus is crisp-tender and brilliant green, cook, tossing periodically until the mushrooms are cooked and browned.

Butter mixture and steaks should be served right away.