Pan-Seared Steak with Seasonal Vegetables and Herb Butter Recipe

Pan-Seared Steak with Seasonal Vegetables

and Herb Butter Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) beef steak (such as ribeye or sirloin), about 1-inch thick
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh rosemary
• 1/4 cup unsalted butter, softened
• Seasonal vegetables (such as asparagus, carrots, and bell peppers), cut into bite-sized pieces
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the steak.
2. Season the Steak:
   • Pat the steak dry with paper towels. Rub the green tea rubs all over the steak, pressing the rubs into the meat to ensure they adhere well. Season both sides of the steak with salt and black pepper.
3. Sear the Steak:
   • Heat the olive oil in a large skillet over medium-high heat. Sear the steak on both sides until browned, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
4. Prepare the Vegetables:
   • In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the chicken broth, white wine (if using), and heavy cream. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Cook the Seasonal Vegetables:
   • Add the seasonal vegetables to the skillet with the sauce. Cook until the vegetables are tender but still crisp, about 5-7 minutes.
7. Prepare the Herb Butter:
   • In a small bowl, combine the softened butter with the chopped parsley, thyme, and rosemary. Mix well to form a smooth, herb-infused butter.
8. Finish and Serve:
   • Return the steak to the skillet and cook for an additional 2-3 minutes, or until the steak reaches your desired level of doneness. Place the steak on a serving plate and spoon the sauce and vegetables over the top. Top with a dollop of herb butter.
9. Garnish and Serve:
   • Garnish with additional chopped fresh herbs and, if desired, toasted pine nuts or almonds. Serve immediately.