Pan Seared Ribeye with Steak Sauce & Broccoli-Asparagus Sauté

Directions

1. Wash and dry all produce.
2. Trim the broccoli into bite-sized florets and cut the stems into smaller pieces; place the broccoli pieces and asparagus in a medium bowl.
3. Heat a nonstick skillet over medium-high heat.
4. Cut the steak into portions, pat dry, and season evenly on all sides.
5. 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.
6. 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.
7. 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.
8. Once the veggies are tender, add lemon juice to the skillet and stir to combine; remove from heat and keep warm.
9. To serve, divide the steak and vegetables between plates and drizzle with the prepared steak sauce.