Strip Loin with Artichokes, Asparagus and Red Pepper
By cooking the vegetables in a cast-iron frying pan alongside the steak, this impressive outdoor meal comes together quickly.
May 27, 2021
Cook Time:
20 mins
|
Recipe
Difficulty: Easy
|
Quick, Weeknight Meal, Dinner
Strip Loin with Artichokes, Asparagus and Red Pepper
Ingredients
1 tbsp canola oil
2 cups chopped red onions
1 2/3 cups chopped red bell pepper
1 can (14 oz/398 mL) artichoke hearts, drained and quartered
4 cloves garlic, finely chopped
2 1/4 tsp Seasoning Salt, divided (recipe link below)
14 asparagus spears, trimmed
2 strip loin steaks (about ½ lb/0.25 kg each), 1 inch thick
Directions
Place a 10 inch cast iron frypan on barbecue grid. Heat frypan over medium-high heat for 10 minutes.
Heat oil in frypan on barbecue grid. Add onions, red pepper, artichoke, garlic and 1/4 tsp Seasoning Salt; cook, uncovered, stirring occasionally, until vegetables are tender, about 15 – 18 minutes.
Meanwhile, sprinkle remaining 2 tsp Seasoning Salt over both sides of steaks.
Grill steaks over medium-high heat on natural gas barbecue to desired doneness.
Transfer steak to a platter and cover with foil; set aside.
Place asparagus on barbecue grid and grill over medium-high heat, turning occasionally, until tender, about 4 – 5 minutes.
Add asparagus to vegetables; remove from heat and set aside.
Slice steaks in half crosswise.
Serve steaks on top of vegetable mixture.
Nutritional analysis per serving:425 calories, 23.3 g fat, 33.4 g protein, 22.3 g carbohydrate, 6.7 g fibre, 676 mg sodium
Related Recipe:Use our Seasoning Salt recipe.
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