Beef · 35 min
New York Strip Steak with Roasted Asparagus & New Potato Salad
- 35 min
- 2–6 servings
- 636 kcal / serving
Juicy strip steak pairs with roasted asparagus and potato salad in a quick weeknight meal. The veggies roast while the steak sears, coming together with a bright lemon-Dijon dressing for a balanced finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½ small pkgchives
- ½lemon
- ½ lbnew potatoes
- ¾ lbstriploin (New York strip) steak
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · oven mitts · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ small pkgchives
- ½lemon
- ½ lbnew potatoes
- lemons
Meat & seafood
- ¾ lbstriploin (New York strip) steak
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chives | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and warm a sheet pan on the rack. Wash and dry the potatoes and asparagus.
- Cut the potatoes into 1/4-inch-thick slices and trim the woody ends off the asparagus; cut asparagus into 2-inch pieces.
- Toss the potatoes and asparagus with olive oil, salt, and pepper, then spread them in a single layer on the hot sheet pan.
- Roast the vegetables in the oven for 12–15 minutes until tender, then remove the pan from the oven.
- While the vegetables roast, heat a grill pan or skillet over medium-high heat and pat the steak dry; season with salt and pepper.
- In a bowl, whisk together lemon juice, olive oil, Dijon, salt, and pepper to make the dressing.
- Coat the grill pan or skillet with a small amount of coconut oil, then sear the steak for 2–5 minutes per side to your preferred doneness; transfer to a plate and loosely cover with foil to rest.
- Chop the chives into 1/4-inch pieces and add them to the dressing, then transfer the roasted vegetables to the bowl and toss to coat.
- Slice the steak and plate it with the dressed potato and asparagus salad, dividing evenly between plates.
Two tips
- Make ahead: whisk the dressing and chop the chives up to 2 hours in advance and refrigerate.
- Leftovers: refrigerate any leftovers and reheat gently; the vegetables also work well as a warm potato-asparagus salad later.
Nutrition per serving
- Calories
- 636 kcal
- Protein
- 41 g
- Carbs
- 24 g
- Fat
- 43 g
- Fiber
- 6 g
- Sodium
- 97 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.