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Cast iron skillet with rib eye, chimichurri sauce, asparagus, roasted potatoes and lemon wedges

One-Pan Steak Dinner with Roasted Potatoes, Asparagus + Chimichurri Sauce

5 from 1 vote
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Prep Time 15 minutes
Cook Time 32 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the meal:
  • 1 lb. rib eye room temperature
  • 1 bunch asparagus ends trimmed
  • 2 c. potatoes cut into bite-sized pieces
  • 1/2 lemon
  • 1 tbsp. Dried rosemary
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
For the chimichurri:
  • 1 c. parsley loosely packed in measuring cup
  • 1 c. cilantro loosely packed in measuring cup
  • ½ c. olive oil
  • 2 tbsp. white onion minced
  • 2 tsp. white vinegar
  • 1 tbsp. red pepper
  • 1 clove garlic
  • 1 tsp. salt
  • pepper to taste

Equipment

  • Cast iron skillet or other oven-safe pan
  • Optional: food processor

Method
 

For the meal:
  1. Preheat oven to 450°F.
  2. In a large cast iron skillet or other oven-safe pan, toss potatoes with olive oil, salt, pepper and rosemary. Spread evenly across pan and bake for 20 minutes.
  3. Scoot potatoes onto one third of the pan. On the opposite side, add the asparagus with salt and pepper to taste.
  4. Sprinkle salt and pepper on both sides of your rib eye. Place it in the center of the pan. Take ½ of lemon and sprinkle over asparagus, with the remainder going on the rib eye.
  5. Bake for 12 minutes, flipping halfway through, for a medium steak.
    Adjust cooking time by approx 1.5 minutes to get a steak that’s more rare or well done, checking with a meat temperature to ensure it’s safe.
  6. Allow meat to rest briefly before slicing and serving with chimichurri and lemon slices, if desired.
For the chimichurri:
  1. Combine all ingredients in a food processor and process until evenly combined in a uniform texture. If you don’t have a food processor, chop the ingredients as finely as possible and combine in a small bowl.