For the ultimate in umami flavor, pan sear rosemary and thyme seasoned steaks with umami-rich sweet potatoes, mushrooms and asparagus. The restaurant technique of finishing the steaks in the oven yields perfectly cooked steaks.
15m
PREP TIME
25m
COOK TIME
359
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 2 New York strip steaks, 1-inch thick (about 3/4 pound each)
- 1 tablespoon oil
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 2 shallots, sliced
- 1/4 cup red wine
- 1 package (4 ounces) assorted sliced mushrooms, such as shiitake, oyster and cremini
- 12 thin asparagus, trimmed and cut into 1-inch pieces
INSTRUCTIONS
- 1 Preheat oven to 400°F. Mix rosemary, 1 teaspoon of the sea salt, garlic powder, pepper and thyme in small bowl. Coat steaks with seasoning mixture. Heat cast iron skillet on high heat until hot. Add oil; reduce heat to medium. Sear steaks 1 to 2 minutes per side or until browned. Remove steaks from skillet to plate. Do not cover.
- 2 Stir sweet potatoes, shallots and remaining 1/2 teaspoon sea salt into skillet. Cook and stir 8 to 10 minutes or until tender. Add red wine; cook 1 minute, stirring to release browned bits from bottom of pan. Add mushrooms and asparagus; cook and stir 2 minutes. Place steaks on top of vegetables.
- 3 Transfer skillet to oven. Roast until steaks are desired doneness. For medium-rare doneness, roast 4 to 5 minutes or until meat thermometer inserted into center of steak reaches 130°F to 135°F. For medium doneness, roast 7 minutes or until steak are 140°F to 145°F. Let steaks stand 5 minutes before slicing. Serve with vegetables.
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