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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe was inspired by OXO's innovative peelers, which make prepping vegetables a breeze. The dish features a tender T-bone steak paired with asparagus and mushrooms, all seasoned with a fragrant lemon oil. It's a quick and easy one-pan dinner that comes together in about 20 minutes, perfect for busy evenings. The steak is cooked to perfection, and the vegetables are flavorful and juicy. This meal is definitely going into my regular dinner rotation!
Chefadora AI has the answer - timers, swaps, step-by-step help.
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Preheat the broiler with a rack 6 inches from the heating element and another rack in the middle of the oven.
Peel the bottom 2 inches of asparagus stalks and cut or snap about ½ inch off the woody ends. Arrange the asparagus in a single layer on the right half of the sheet pan. Sprinkle with salt, drizzle with olive oil, and turn with tongs to coat.
Shave 6 paper-thin slices of lemon, quarter them, and scatter them on the asparagus.
Season the steak liberally on all sides with salt, black pepper, and enough olive oil to coat. Place the steak on the sheet pan.
Grate a clove of garlic into a small bowl. Stir in 1/4 cup olive oil, the minced white parts of the scallions, and the juice from half a lemon. Spoon most of this mixture over the mushrooms to coat them, reserving some for serving. Season the mushrooms with salt and arrange them in a single layer on the pan.
Slide the pan under the broiler with the steak centered under the heating element. Broil until the top of the steak is brown and crusty and the internal temperature reads 115°F for medium rare, about 7 to 8 minutes. Do not flip the steak.
Remove the pan from the oven and transfer the steak to a cutting board to rest. Turn the asparagus and stir the mushrooms with tongs. Return the pan to the lower rack in the oven and cook until the asparagus is tender and browned in spots and the mushrooms are fragrant and juicy, about 5 more minutes.
Slice the steak and sprinkle the mushrooms with the green parts of the scallions. Serve with asparagus, bread or rice, and the remaining lemon oil on the side.
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If your broiler is separate from your oven, preheat the oven to 400°F when you heat the broiler. Cook the asparagus and mushrooms in the oven after the steak is done.
Bringing the steak to room temperature before cooking ensures even cooking and better flavor.
Use an asparagus peeler to remove woody layers and reduce waste.
Save the reserved lemon oil for serving to enhance the flavors of the dish.
Can I use a different cut of steak?
Yes, you can substitute the T-bone steak with other cuts like ribeye or sirloin, but cooking times may vary.
Can I use other vegetables instead of asparagus?
Yes, you can use vegetables like green beans, zucchini, or broccoli, but adjust the cooking time accordingly.
How do I know when the steak is done?
Use a meat thermometer to check the internal temperature. For medium rare, aim for 115°F before resting.
Can I make this recipe without a broiler?
Yes, you can cook the steak in a skillet and roast the vegetables in a preheated oven at 400°F.
What can I serve with this dish?
This dish pairs well with bread, rice, or a simple salad for a complete meal.
