The Fergie (aka Steak, Potatoes & Asparagus)
Get ready for a tantalizing combination of juicy steak, roasted potatoes, and tender asparagus that’ll leave you craving for more. So, let’s gear up and prepare to conquer the kitchen!
The Star of the Show – The Steak The Fergie begins with a mouthwatering steak that takes center stage. Choose a high-quality cut, like a succulent New York strip. Season it generously with the marinade, pat dry and make an incredible salt crust in your skillet.
Roasted Potatoes & Asparagus – Fuel for Your Fire What’s a satisfying meal without a hearty side of roasted potatoes? These little gems are like the trusty sidekicks of our culinary adventure. We can’t forget the greens! Asparagus takes the spotlight as the nutritious addition to The Fergie. Its tender stalks are packed with vitamins and minerals, supporting your overall well-being.
Bringing It All Together As your steak sears and your potatoes and asparagus roast, anticipation fills the air. It’s time to plate up The Fergie, bringing all the components together. Slice your perfectly cooked steak against the grain, revealing its juicy interior. Arrange it alongside the golden roasted potatoes and vibrant asparagus, creating a feast for the eyes and the taste buds.
There you have it—the magnificent Fergie! It’s a dish that celebrates bold flavors, wholesome ingredients, and the spirit of culinary exploration. Embrace the thrill of cooking, savor the deliciousness of each bite, and share this culinary adventure with your loved ones. The Fergie is not just a meal; it’s a testament to your strength, resilience, and unwavering dedication. So, go forth and conquer the kitchen like the true culinary warriors you are!
Ingredients
For The Steak
- 6 8-10 oz NY Strip - Ribeye/Sirloin is also fine. Whatever is on sale works too.
- 1/4 cup Worcestershire sauce
- 1/4 cup coconut aminos - OR half the amount of reduced sodium soy sauce plus half the amount of water
- 1/4 cup aged balsamic vinegar
- avocado oil - for the pan
- sea salt - for steak crust
For The Roasted Potatoes & Asparagus
- 1.5 pound baby potatoes - halved
- 1.5 pound asparagus - woody ends trimmed off, remainder cut into 1 inch pieces
- 2 TBSP EVOO/avocado oil
- 4 cloves garlic - thinly sliced
- 1.5 TBSP dried rosemary
- 1.5 TBSP dried thyme
- 1 TBSP onion powder
- 1/2 TBSP garlic powder
- 1 tsp fine sea salt - for potatoes
- 1 tsp fine sea salt - for asparagus
- 1.5 tsp ground black pepper - more to taste
Instructions
For The Steak
- Place steaks into several gallon size or large plastic bags. Mix Worcestershire sauce, coconut aminos/soy sauce, and balsamic vinegar in a medium bowl. Pour evenly into bags with steaks. Allow at least 1 hour for marinating.
- In a cast iron skillet, heat oil over high heat until nearly smoking. Season pan with sea salt to help form a crust.
- Pat and press steaks down with paper towels until they are completely dry.
- Add steaks to pan, and cook, flipping about every 2-3 minutes with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
- Remove and place on a plate. Set in a microwave and allow to rest 5-10 minutes before serving
For The Roasted Potatoes & Asparagus
- Preheat the oven to 425F.
- Toss potatoes with 2 TBSP oil, garlic, rosemary, thyme, onion powder, garlic powder, pepper and 3/4 TBSP salt in 2 foil/parchment lined large baking dishes. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes.
- Mix in asparagus, remaining 2 TBSP oil, and remaining 3/4 TBSP salt. Cover and continue to cook until potatoes are tender, about 15 minutes.
- Increase oven temperature to BROIL. Remove foil and cook until potatoes are lightly browned, about 5 more minutes. Season with additional salt and pepper to taste.
