One Pan Steak, Asparagus & Broccoli


One Pan Steak, Asparagus & Broccoli

Servings 2
Cook Time 10 minutes


  • tsps Butter (divided)
  • 340 grams Top Sirloin Steak
  • ¼ tsp Sea Salt (divided)
  • tsps Fresh Oregano (chopped, divided)
  • 2 cups Asparagus (woody ends trimmed)
  • 2 cups Broccoli (small florets, chopped)


  • Heat half of the butter in a skillet over medium-high heat. Season both sides of the steak with half of the sea salt.
  • Add the steak to the skillet and cook for about two minutes per side, or until it has reached your desired doneness. Set aside and let it rest for at least five minutes before cutting into slices.
  • Reduce the heat to medium and add the remaining butter and half the oregano to the skillet. Cook the asparagus and broccoli for about six to eight minutes, or until cooked through. Season with the remaining salt.
  • Divide the asparagus, broccoli, and steak onto plates. Garnish with the remaining oregano and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
More flavor: Grill on the barbecue.
Dairy-Free: Use olive oil, coconut oil, avocado oil, or ghee instead of butter.
No Oregano: Use rosemary instead.
Fat   28g
Saturated   12g
Trans   0g
Polyunsaturated   1g
Monounsaturated   11g
Carbs   12g
Fiber   6g
Sugar   4g
Protein   40g
Cholesterol   140mg
Sodium   415mg
Potassium   1094mg
Vitamin A   1681IU
Vitamin C   89mg
Calcium   130mg
Iron   6mg
Vitamin D   0IU
Vitamin E   3mg
Vitamin K   156μg
Thiamine   0.3mg
Riboflavin   0.5mg
Niacin   13mg
Vitamin B6   1.2mg
Folate   148μg
Vitamin B12   1.9μg
Phosphorous   440mg
Magnesium   74mg
Zinc   7mg
Selenium   43μg
Calories: 449kcal
Course: Lunch/Dinner
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