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- 1 pound tri-tip steak
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 bunch asparagus, trimmed
- 1 shallot, finely chopped
- 1/4 cup white wine
- 1 tablespoon green peppercorns in brine, drained
- 2 tablespoons cold butter
- 1 tablespoon roughly chopped parsley
- Preheat oven to 425°. Generously season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak and sear to brown on one side, 3 minutes. Transfer browned steak (browned-side up) to a large rimmed baking sheet. (Reserve skillet.) Toss asparagus with 1 tablespoon oil on other side of the pan and roast until steak is cooked to medium-rare, 15 to 17 minutes. Remove steak to a cutting board to rest.
- While steak and asparagus roast, return reserved skillet to stove over medium. Heat remaining oil, then add shallot. Cook until shallot is tender, 2 minutes. Add wine and peppercorns and cook until wine has reduced by half, 2 minutes. Remove pan from heat and swirl in butter. Stir in parsley before serving. Slice meat and spoon sauce over steak; serve with asparagus.