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Garlic Butter Steak with Roasted Vegetables

Garlic butter steak paired with caramelized onions and roasted vegetables for a simple yet elegant dinner that's perfect for both weeknights and special occasions.
Shared notes will appear here.
Everyday Cooking
International
Kitchen Pace : 🕒🕒
Servings: 2
Recipe by NAVA Kitchen
Garlic butter steak with roasted asparagus, caramelized onions, mushrooms, blistered cherry tomatoes, and a lemon wedge on a ceramic dinner plate.
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Ingredients:

For the Steak
  • 2 top sirloin steaks, about 10 oz each and 1 inch thick
  • 1 tbsp avocado oil
  • 2 garlic cloves, smashed
  • 1 tbsp butter
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
For the Roasted Vegetables
  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
For the Caramelized Vegetables
  • 1 yellow onion, medium, sliced
  • 8 oz cremini mushrooms, halved
  • 2 tbsp olive oil
  • 2 garlic cloves, pressed
  • Salt and black pepper, to taste
Finish
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges, for serving

Method:

Start Cooking
Bring the Steaks to Room Temperature
  • Remove the steaks from the refrigerator about 30 minutes before cooking.
  • Pat them dry completely with paper towels.
  • Rub both sides evenly with the avocado oil, paprika, salt, and black pepper.
Caramelize the Vegetables
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the sliced onion and mushrooms.
  • Cook for 15–20 minutes, stirring occasionally, until the onions are golden-caramelized and the mushrooms are deeply browned.
  • Stir in the pressed garlic during the last 1–2 minutes of cooking so it doesn't burn.
  • Season with salt and black pepper to taste.
  • Transfer to a bowl, cover tightly with foil, and keep warm.
Roast the Vegetables
  • Preheat your oven to 425°F.
  • Arrange the asparagus and cherry tomatoes on a large baking sheet.
  • Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat them evenly.
  • Roast for 10–12 minutes, or until the asparagus is tender-crisp and the tomatoes are lightly blistered.
Cook the Steak
  • Heat a heavy cast-iron skillet over medium-high to high heat until it is smoking hot.
  • Add the seasoned steaks to the dry pan and sear without moving them for 4 minutes to build a deep crust.
  • Flip the steaks, then immediately drop the butter and smashed garlic cloves into the skillet.
  • Tilt the pan slightly and continuously spoon the melted, foaming garlic butter over the steaks for 3–4 minutes, or until they reach your preferred doneness (130–135°F for medium-rare).
  • Transfer the steaks to a cutting board and let them rest for 5–10 minutes to lock in the juices.
Slice and Serve
  • Slice the rested steaks cleanly against the grain.
  • Divide the warm caramelized onions and mushrooms, and the roasted asparagus and tomatoes between two plates.
  • Arrange the sliced steak next to the vegetables.
  • Sprinkle everything with the chopped fresh parsley and serve immediately with fresh lemon wedges. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Choosing the right steak can make all the difference. Top sirloin is lean, flavorful, and a great everyday choice, while ribeye offers rich marbling and New York strip delivers a firmer bite. Flank steak also works well when sliced thinly against the grain.
  • For the best results, use an instant-read thermometer instead of relying only on cooking time.
  • Steak Doneness Guide for a 1-inch-thick steak cooked in a hot skillet:
    • Rare: 120–125°F, about 2–3 minutes per side
    • Medium-rare: 130–135°F, about 3–4 minutes per side
    • Medium: 140–145°F, about 4–5 minutes per side
    • Medium-well: 150–155°F, about 5–6 minutes per side
    • Well done: 160°F or higher, about 6–7 minutes per side
  • Cooking times are approximate and may vary depending on the steak cut, exact thickness, and pan temperature. An instant-read thermometer gives the most reliable result.
  • Always let the steak rest for 5–10 minutes before slicing to keep it tender and juicy.
 
Make it yours
  • Substitute ribeye, New York strip, or flank steak for the sirloin.
  • Add roasted bell peppers or zucchini to the vegetable mix.
  • Finish with grated Parmesan for a savory twist.
  • Add a pinch of red pepper flakes for a little heat.
  • Serve with roasted baby potatoes, mashed potatoes, or rice for a heartier meal.
 
At the table

My notes:

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Nutrition:

Calories: 725 kcal | Carbohydrates: 24 g | Protein: 60 g | Fat: 45 g | Saturated Fat: 11 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 26 g | Trans Fat: 0.2 g | Cholesterol: 155 mg | Sodium: 286 mg | Potassium: 2063 mg | Fiber: 7 g | Sugar: 11 g | Vitamin A: 2842 IU | Vitamin C: 41 mg | Calcium: 181 mg | Iron: 10 mg
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