Mealime recipe · lives on in MealPot
Steak with Black Pepper-Dijon Sauce, Roasted Asparagus & Carrots
- 30 min
- 2–6 servings
- 700 kcal / serving
- ★ 4.1 on Mealime
A seared striploin paired with a creamy pepper-Dijon sauce, served over roasted asparagus and carrots. The quick pan sauce balances richness with a sharp kick, making it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 1 mediumcarrot
- 1 clovegarlic
- 4 fl ozheavy whipping cream
- 1shallot
- ¾ lbstriploin (New York strip) steak
- carrots
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · oven mitts · stainless steel or cast iron skillet · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 425°F.
- Wash and dry the asparagus, trim the woody ends, and cut into bite-sized pieces; spread on a baking sheet.
- Scrub and thinly slice the carrot (and red onion if using) into rounds and add them to the sheet with the asparagus.
- Mince the garlic and shallot; sprinkle over the vegetables, drizzle with oil, season with salt, and toss to coat.
- Roast the vegetables in the oven, turning once, until fork-tender, about 12–15 minutes.
- While the veggies roast, heat a skillet over medium-high heat and pat the steak dry; season both sides with salt and pepper.
- Add oil to the hot skillet and sear the steak until browned and cooked to your liking, about 2–5 minutes per side; transfer to a plate and cover loosely with foil.
- Return the skillet to the heat; whisk in the cream, Dijon, salt, and pepper; simmer briefly until the sauce thickens slightly, 1–2 minutes; remove from heat.
- Slice the steak into thin strips and arrange on plates with the roasted vegetables; spoon the sauce over the steak and serve.
Two tips
- Prep tip: you can scrub and slice the carrot and onion ahead of time and keep them refrigerated to speed up assembly.
- Serving idea: swap the vegetables for other quick-roasted items like Brussels sprouts or snap peas if you have them on hand.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 41 g
- Carbs
- 13 g
- Fat
- 55 g
- Fiber
- 5 g
- Sodium
- 124 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.