Garlic Butter Steak with Roasted Veggies

Ingredients:

• 2 ribeye or sirloin steaks (about 1-inch thick)
• 2 tbsp butter (divided)
• 3 cloves garlic, minced
• 1 cup baby potatoes, halved
• 1 cup asparagus, trimmed
• 1 red bell pepper, sliced
• 1 tsp fresh rosemary (or ½ tsp dried)
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the Nutri-Stahl Large Skillet over medium-high heat. Add 1 tbsp butter.
2. Season the steaks with salt, black pepper, smoked paprika, and half the rosemary & thyme.
3. Sear the steaks for 3–4 minutes per side (for medium-rare), then remove and let rest.
4. Add olive oil and baby potatoes to the skillet, cooking for 8 minutes until golden brown.
5. Stir in bell pepper and asparagus, cooking for another 5 minutes.
6. Return the steaks to the skillet, add the remaining butter, minced garlic, and balsamic vinegar (if using). Spoon the melted butter over the steaks and veggies for extra flavor.
7. Remove from heat, garnish with fresh herbs, and serve immediately.