- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon each salt, pepper, paprika and garlic powder
- 1-1/2 pounds beef flank steak
- 1 pound fresh asparagus, trimmed
- 2 tablespoons avocado oil
- 2 tablespoons butter, melted
- 1 garlic clove, minced
Directions :
Step 1 : Preheat roaster to 400 °. In small coliseum, combine rosemary and spices; set away.
Step 2 : Place steak on 1 side of a 15x10x1- heft. baking visage; place asparagus on remaining side in a single subcaste. Encounter steak with oil painting and sprinkle with seasoning blend. Combine adulation and garlic, pour over asparagus.
Step 3 : Cover with antipode; singe until meat reaches asked doneness (for medium-rare, a thermometer should read 135 °, medium, 140 °; medium- well, 145 °) , 25- 30 twinkles. Let steak stand 5- 10 twinkles before slicing. Serve with asparagus.
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