Ingredients
- 1 lb potatoes cut into 1/2-inch wedges
- 2 Tbsp extra-virgin olive oil divided
- 3/4 tsp salt divided
- 3/4 tsp ground pepper divided
- 4 cups chopped asparagus
- 1 1/4 lbs skirt steak trimmed
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 3 Tbsp crumbled blue cheese
Instructions
- Preheat oven to 425° F.
- Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on a baking sheet.
- Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
Nutrition
Calories |1473kcalCarbohydrates |81gProtein |132gFat |70gSaturated Fat |20gPolyunsaturated Fat |5gMonounsaturated Fat |39gTrans Fat |2gCholesterol |357mgSodium |2147mgPotassium |3604mgFiber |11gSugar |4gVitamin A |64IUVitamin C |89mgCalcium |98mgIron |14mg
