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.
Nutrition Information
Nutrition Facts
The Fergie (a.k.a. Steak, Potatoes & Asparagus)
Amount per Serving
Calories
666
% Daily Value*
Fat
37
g
57
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
19
g
Cholesterol
138
mg
46
%
Sodium
1282
mg
56
%
Potassium
1465
mg
42
%
Carbohydrates
34
g
11
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
51
g
102
%
Vitamin A
959
IU
19
%
Vitamin C
32
mg
39
%
Calcium
108
mg
11
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
Note: If cooking more than 4 steaks it makes sense to use more than 1 cast iron skillet if you have it. Otherwise you will have to cook in batches which just takes more time.
It is highly preferred you use coconut aminos as the sodium content is significantly less than soy sauce even when using reduced sodium and cutting with water.
You should be roasting the potatoes and asparagus at the same time you are cooking the steaks to save on time.