Lemon Pepper Steak with Roast Asparagus and Romesco Sauce
Bright and peppery seared steak pairs well with quickly roasted asparagus and a creamy and floral red pepper sauce for this easy and delicious meal.
Servings 2
Calories 477kcal
Ingredients
Steak
- 1 pound top sirloin cut into 1/4-inch thick slices, use ribeye for high fat
- 1/2 teaspoon meat tenderizer or 1/8 teaspoon baking soda
- 1/2 tablespoon lemon pepper seasoning or to taste
- 2 tablespoons gluten-free soy sauce low sodium, or coconut aminos
Asparagus
- 1 pound asparagus tough ends trimmed
- 1/2 teaspoon avocado oil
- salt and pepper to taste
Romesco Sauce
- 1/4 cup roasted red peppers
- 4 cherry tomatoes
- 3 tablespoons almonds
- 1 small garlic clove
- 1/2 tablespoon sherry vinegar
- 1 teaspoon avocado oil
- 1/8 teaspoon paprika
- tiny pinch xanthan gum optional, helps hold the sauce together but a little goes a very long way
Instructions
- Combine the steak, tenderizer, seasoning, and soy sauce. Set aside to marinate at room temperature for 15 minutes (or refrigerate for up to 8 hours).
- Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
Notes
Protein:Energy Quotient [calories]: 1.77
Nutrition
Calories: 477kcal | Carbohydrates: 17g | Protein: 61g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1381mg | Potassium: 1542mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2042IU | Vitamin C: 29mg | Calcium: 168mg | Iron: 10mg