Steak with Green Peppercorns and Roasted Asparagus

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A steakhouse-style dinner, for when the craving hits. 

Every once in a long while, I crave a steakhouse dinner: a medium-rare hunk of well-seasoned beef, with preferably a well-seasoned something that grew from the ground alongside. When I was at the butcher counter recently and passed by a tri-tip steak, it felt like the answer to my steakhouse call. Browned quickly in a pan, then transferred to the oven to roast alongside asparagus, this steak gives you plenty of time to work the magic of a green peppercorn sauce.

Steak with Green Peppercorns and Roasted Asparagus

Serves 4

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

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright