This post is sponsored by OXO. All opinions are mine ♥
Just when I thought OXO couldn’t be more innovative.
They now have peelers for every single vegetable. How awesome is that??
They recently sent me one of each to try them out, and I’m in love with them! I made a fantastic sheet pan recipe they sent along with the peelers. It was a snap to make, and we were eating in no time.
A T-bone and asparagus dinner in about 20 minutes?
Yep.
For this particular dish, I used the Asparagus Peeler, which has a specially shaped blade quickly and safely removes only the woody layers asparagus is so famous for, which in turn reduces waste. For the really large, tough stalks, it makes it easier to *snap* the ends off at just the right place.
You can also make pretty strips to use for topping salads, soups, or for decoration purposes on formal dinner party dishes.
They’re easy to use with a compact design that maneuvers easily around fruits and vegetables, and they are super sharp. They’re also very comfortable to use! And, with most all OXO products, they’re dishwasher safe. That’s so important to me, because as a food blogger, I make a mess daily and constantly running my dishwasher.
This recipe was not only easy to prep and cook, dinner was on the table in no time. I prepped the asparagus, then got the steak ready. I like to bring my steaks – and a lot of beef cuts – to room temperature before cooking it.
Then, I made a very fragrant lemon oil for seasoning. I’m a HUGE lemon fan, BTW.
This was smelling pretty good….
By the way, if you don’t have an OXO sheet pan, you need one!
I have the Non-Stick Pro Half Sheet Jelly Roll Pan, and it’s my go-to for so many things, but since I discovered how much I LOVE one pan dinners it’s in use all the time.
After getting everything assembled on the sheet pan, it went in the oven for roughly 15 minutes.
The steak was so tender, and the lemon oil did a fantastic job of seasoning the mushrooms and asparagus. We honestly had no need for steak sauce or salt and pepper. It was so good.
This was delicious, ready in no time, and definitely something that’s going in my regular dinner rotation.
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Asparagus and T-Bone Sheet Pan Dinner
Ingredients
- 1 pound bunch asparagus
- 2 tbsp Kosher salt, divided, more or less to taste
- 2 tbsp Black pepper, divided, more or less to taste
- 1 lemon
- 1/4 cup extra virgin olive oil (may need more; for drizzling)
- 1 pound T-bone steak, about 1 ¼ inches thick
- 1 small clove garlic
- 2 scallions, white parts minced, green parts thinly sliced
- 10 ounces cremini and/or shiitake mushrooms with their stems removed
Instructions
- Preheat broiler with a rack 6 inches from the heating element and another rack in the middle of the oven.
- Peel the bottom 2 inches of asparagus stalks. Cut or snap about ½ inch off the woody ends. Put the asparagus in a single layer on the right half of the sheet pan. Sprinkle with salt, drizzle with oil and turn with tongs to coat with oil.
- Shave 6 paper-thin slices of lemon. Quarter the slices and scatter them on the asparagus.
- Season the steak liberally on the top, bottom and sides with big pinches of salt, grindings of black pepper, and enough olive oil to coat. Put the steak on the pan.
- Grate a clove of garlic into a small bowl. Stir in 1/4 cup of the olive oil, the scallion white and the juice from the remaining half lemon. Spoon most of the garlic and some of the oil and lemon juice over the mushrooms to coat them. Save the rest of the lemon oil for serving. Season the mushrooms with salt. Put them on the pan in a single layer.
- Slide the pan under the broiler with the steak centered under the heating element.
- Broil until the top of the steak is brown and crusty and the temperature in the center of the steak reads 115 degrees for medium rare, 7 to 8 minutes. Do not flip the steak. Take the pan from the oven and transfer the steak to a cutting board, letting it rest while the other vegetables finish cooking. Turn the asparagus and stir the mushrooms with tongs. Return the pan to lower rack in the oven. Continue to cook until the asparagus is tender and browned in spots and the mushrooms are fragrant and juicy, about 5 more minutes.
- Slice the steak.
- Sprinkle the mushrooms with the scallion greens and serve with asparagus, bread or rice, and the remaining lemony oil on the side.
Notes
If your broiler is separate from your oven, preheat oven to 400 when you heat the broiler, and cook the asparagus and mushroom in there when you are done cooking the steak.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1029Total Fat: 75gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 46gCholesterol: 188mgSodium: 3966mgCarbohydrates: 29gFiber: 11gSugar: 8gProtein: 66g
The provided nutrition calculated may not always be accurate.
