Gluten-free · 25 min
Pan Seared Ribeye with Steak Sauce & Broccoli-Asparagus Sauté
- 25 min
- 2–6 servings
- 618 kcal / serving
Juicy ribeye rests while a bright, tangy sauce mingles with a crisp, lightly seasoned veggie sauté. The combination comes together quickly for a weeknight dinner that feels satisfying and simple.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 1 crownbroccoli
- ½lemon
- ¾ lbribeye steak
- lemons
From the pantry: balsamic vinegar, black pepper, crushed red pepper, Dijon mustard, extra virgin olive oil, honey, Italian seasoning, ketchup, salt, soy sauce, Worcestershire sauce
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · 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 · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 crownbroccoli
- ½lemon
- lemons
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| broccoli | 1 crown | 2 crowns | 3 crowns |
| lemon | ½ | 1 | 1 ½ |
| ribeye 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
- Wash and dry all produce.
- Trim the broccoli into bite-sized florets and cut the stems into smaller pieces; place the broccoli pieces and asparagus in a medium bowl.
- Heat a nonstick skillet over medium-high heat.
- Cut the steak into portions, pat dry, and season evenly on all sides.
- When the skillet is hot, add a small amount of oil and sear the steak until it reaches your desired doneness, about 2–5 minutes per side; transfer to a plate and loosely tent with foil.
- In the same skillet, add the prepared vegetables with a pinch of salt and pepper; cook, stirring occasionally, until fork-tender, about 5–7 minutes.
- In a small bowl, whisk together ketchup, Dijon mustard, Worcestershire, vinegar, soy sauce, honey, and crushed red pepper to form the steak sauce; set aside.
- Once the veggies are tender, add lemon juice to the skillet and stir to combine; remove from heat and keep warm.
- To serve, divide the steak and vegetables between plates and drizzle with the prepared steak sauce.
Two tips
- Prep the vegetables earlier in the day and refrigerate until ready to cook.
- For a different finish, stir in a splash of balsamic vinegar at the end for a tangy twist using pantry staples.
Nutrition per serving
- Calories
- 618 kcal
- Protein
- 37 g
- Carbs
- 22 g
- Fat
- 44 g
- Fiber
- 5 g
- Sodium
- 343 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.