Pan Seared Steak with Roast Veggies

Course: Recipes, MainDifficulty: Easy

Servings

servings

Total time

minutes

Savor the flavors of our pan-seared Picanha steak accompanied by a medley of perfectly fried veggies – tender baby carrots, golden baby potatoes, and vibrant asparagus!

Ingredients

For the Picanha Steak:
WHB Whole Picanha Steak (Frozen) – 400g-449g – 2 pieces
Salt and black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
Fresh rosemary sprigs
For the Air-Fried Rosemary Baby Potatoes:
1 kg baby potatoes, washed and halved
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt and black pepper, to taste
For the Asparagus and Baby Carrots:
1 bunch of asparagus, tough ends trimmed
1 cup baby carrots, peeled and cleaned
1 tablespoon olive oil
Salt and black pepper, to taste
For the Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef or vegetable broth
Salt and black pepper, to taste

Directions

Preheat a heavy skillet or pan over medium-high heat. Pat the picanha steak dry with paper towels. Season generously with salt and black pepper on both sides.
Drizzle olive oil in the preheated pan and add minced garlic and a few rosemary sprigs.
Place the seasoned picanha steak in the pan, fat-side down. Sear for about 4-5 minutes until the fat is rendered and crispy. Flip the steak and sear for an additional 4-5 minutes for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness.
Remove the steak from the pan, tent it with aluminum foil, and let it rest for 5-10 minutes before slicing.
Preheat your air fryer to 375°F (190°C).
In a bowl, toss the halved baby potatoes with olive oil, dried rosemary, salt, and black pepper.
Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket occasionally, until the potatoes are golden and crispy on the outside and tender on the inside.
Asparagus & Baby Carrots
Preheat the oven to 400°F (200°C).
Toss the trimmed asparagus and baby carrots with olive oil, salt, and black pepper.
Spread the vegetables on a baking sheet in a single layer. Roast for about 10-15 minutes until the asparagus is tender and the carrots are slightly caramelized.
Baby Potatoes:
Preheat your air fryer to 375°F (190°C).
In a bowl, toss the halved baby potatoes with olive oil, dried rosemary, salt, and black pepper.
Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket occasionally, until the potatoes are golden and crispy on the outside and tender on the inside.
Asparagus & Baby Carrots (Oven Baked)
Preheat the oven to 400°F (200°C).
Toss the trimmed asparagus and baby carrots with olive oil, salt, and black pepper.
Spread the vegetables on a baking sheet in a single layer. Roast for about 10-15 minutes until the asparagus is tender and the carrots are slightly caramelized.
Asparagus & Baby Carrots (Air Fried)
Preheat your air fryer to 375°F (190°C).
Toss the trimmed asparagus and baby carrots with olive oil, salt, and black pepper in a bowl, ensuring they’re evenly coated.
Place the seasoned vegetables on a baking sheet. You might need to do this in batches depending on the size of your air fryer.
Cook for about 8-12 minutes, shaking the basket or stirring the vegetables halfway through the cooking time, until the asparagus is tender and the carrots are slightly caramelized.
Mushroom Gravy
In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until the roux is golden brown.
Slowly whisk in the beef or vegetable broth, ensuring no lumps form. Bring to a gentle simmer and cook for 2-3 minutes until the gravy thickens. Season with salt and black pepper to taste.
Assembly
Slice the rested picanha steak against the grain.
Arrange the sliced steak on a plate alongside the air-fried rosemary baby potatoes, roasted asparagus, and baby carrots.
Drizzle the prepared gravy over the steak.
Garnish with fresh rosemary sprigs and serve immediately.