Steak with Mushrooms, Roasted Potatoes & Asparagus

• 1 lb baby potatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Chopped green onion (optional, for garnish)

For the Asparagus

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• Salt and pepper, to taste
• Lemon zest, to taste

How to Make It

Sear the Steak

1. Pat the steak dry with paper towels. Season generously on both sides with salt and cracked black pepper. Drying the surface helps achieve a deep, flavorful sear.
2. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the steak.
3. Sear for 3–4 minutes per side for medium-rare, adjusting slightly for thickness and desired doneness. The steak should develop a rich, browned crust.
4. Transfer the steak to a plate and let it rest for at least 5–10 minutes. Resting allows the juices to redistribute, ensuring a juicy, tender bite.