NEW YORK STRIP STEAK WITH ROASTED POTATOES AND ASPARAGUS

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Ingredients:

• 1 new york strip steak, approx. 12 oz

• 1 tbsp olive oil

• salt and freshly ground black pepper

• 1/2 cup button mushrooms, sliced

• 1 clove garlic, minced

• 1 sprig fresh thyme

• 1 tbsp butter

• 1 bunch thin asparagus spears, trimmed

• roasted potatoes, for serving

• red bell pepper purée, for serving

• edible flowers (like pansies and borage), for garnish

Instructions:

• season the steak generously with salt and pepper on both sides.

• heat olive oil in a skillet over medium-high heat until just smoking.

• place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare.

• remove the steak to a cutting board and let rest for 10 minutes.

• while the steak rests, add butter to the skillet, then sauté mushrooms, garlic, and thyme until the mushrooms are golden brown.

• in a separate pan, steam or sauté the asparagus until bright green and tender-crisp, about 3-5 minutes.

• slice the steak and serve with roasted potatoes, asparagus, and mushrooms, drizzled with the red bell pepper purée and garnished with edible flowers.