Name: Toaster-Oven Spice-Crusted Sirloin Steak with Asparagus and Lemon-Shallot Butter
Total time: 30 min
Ingredients: 1 small shallot , minced; 2 tablespoons unsalted butter , softened; ¼ teaspoon grated lemon zest plus ½ teaspoon juice; 1 (12- to 16-ounce) boneless top sirloin , strip, or rib-eye steak, 1 inch thick, trimmed; 1 tablespoon extra-virgin olive oil; 4 teaspoons recipe; ¼ teaspoon plus ⅛ teaspoon table salt , divided; ⅛ teaspoon pepper , divided; 12 ounces asparagus , trimmed

Why This Recipe Works

Our favorite steakhouse combo is a juicy steak with vibrant asparagus, so we set out to replicate this using only one small baking sheet. While steaks are rarely baked, we knew we could achieve a hands-off version of a flawless medium-rare steak by getting creative. We tried various approaches to deliver the crust we desired with an ideal interior. Only a spice rub gave us an attractive crust without overcooking the interior to a gray slab. To fine-tune the middle of our steak, we baked it directly on a sheet and flipped it halfway through cooking to produce a perfectly pink, medium-rare interior. On the sheet pan, we roasted the asparagus in the time it took to cook and rest the steak. A lemon-shallot butter complemented each component and was easy to make. The final product was a steakhouse dinner from your toaster oven: a rosy medium-rare sirloin from edge to edge, an elevated butter, and beautifully cooked asparagus.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Combine shallot, softened butter, and lemon zest and juice in bowl; set aside for serving.

Cut steak crosswise to yield two 1-inch-thick steaks. Pat steaks dry with paper towels, rub evenly with 1 teaspoon oil, and sprinkle with spice blend and ¼ teaspoon salt, pressing to adhere. Arrange steaks on one half of small rimmed baking sheet. Toss asparagus with remaining 2 teaspoons oil, remaining ⅛ teaspoon salt, and pepper in bowl and arrange in even layer on empty side of sheet. Roast until steaks register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 10 to 15 minutes, flipping steaks halfway through roasting.

Remove sheet from oven. Transfer steaks to cutting board and let rest for 5 minutes. Meanwhile, return sheet to oven and continue to roast asparagus until crisp-tender, 2 to 4 minutes. Slice steaks thin, top with butter, and serve with asparagus.