A hearty, elegant dinner without fuss: juicy strip steak with a crisp crust, smashed potatoes under mozzarella, and vivid green asparagus. Garlic butter with thyme brings everything together into a fragrant, balanced plate.
Ingredients
- Baby potatoes — 1.3 lb | 600 g
- Unsalted butter — 2.5 oz | 70 g
- Garlic — 4 cloves
- Fresh parsley — 0.4 oz | 10 g
- Mozzarella — 4.2 oz | 120 g
- Strip steak (beef steak) — 1.1 lb | 500 g
- Fresh thyme — 3 sprigs
- Green asparagus — 10.6 oz | 300 g
- Lemon juice — 1 tbsp | 15 ml
- Salt — 1 tsp | 5 g, or to taste
- Black pepper — 1/2 tsp
Step-by-step recipe
- Preheat the oven to 400°F | 200°C. Wash the potatoes thoroughly.
- Boil the potatoes in salted water for 12–15 minutes, until tender in the center. Drain and let them steam-dry for 2 minutes.
- Transfer the potatoes to a baking sheet and gently smash each one with the flat side of a spatula.
- Melt half the butter with half the minced garlic, then add the finely chopped parsley and a pinch of salt. Brush this mixture over the potatoes and top with grated mozzarella.
- Bake for 15–20 minutes, until golden and crisp.
- While the potatoes are in the oven, heat a heavy dry skillet over high heat until very hot. Pat the strip steak dry, then season with salt and pepper.
- Sear the steak for 2 minutes per side, until deeply browned.
- Add the remaining butter, the rest of the garlic, and the thyme. Tilt the pan and spoon the fragrant butter over the steak for 1 more minute. Transfer to a warm plate and let rest for 5 minutes.
- In the same skillet, add the asparagus, pour in the lemon juice, add a pinch of salt and pepper, and sauté for 3–4 minutes, until crisp-tender.
- Serve the strip steak with crispy mozzarella potatoes and sautéed asparagus.
Nutritional value
| Serving | 1 of 2 |
| Calories | ≈ 980 kcal |
| Protein | ≈ 55 g |
| Fat | ≈ 68 g |
| Carbohydrates | ≈ 45 g |
| Fiber | ≈ 6 g |
| Sugar | ≈ 4 g |
| Sodium | ≈ 2.2 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Doneness: use the internal temperature as a guide — rare 122–126°F | 50–52°C, medium-rare 129–135°F | 54–57°C, medium 140–145°F | 60–63°C. Let the meat rest so the juices redistribute evenly.
- Cheese: cheddar, gouda, or a mozzarella-parmesan blend will give the potatoes a more pronounced crust.
- Asparagus can be replaced with green beans or broccoli florets — cook them in the same skillet for 3–5 minutes.
- Smash the potatoes while they are still warm; they will turn fluffier inside and crispier after baking.
Frequently asked questions
How do I know when the steak is cooked to the right doneness?
The most reliable method is a kitchen thermometer: rare 122–126°F | 50–52°C, medium-rare 129–135°F | 54–57°C, medium 140–145°F | 60–63°C. Always let the meat rest for 5 minutes after searing.
What can I use instead of mozzarella on the potatoes?
Use cheddar, gouda, Emmental, or a mozzarella-parmesan blend for a richer flavor and a deeper golden crust.
No asparagus — what should I use instead?
Green beans, broccoli, or baby zucchini work well. Cook them in the same skillet until lightly crisp, finishing with lemon juice, salt, and pepper.