Ribeye Steak with Apricot-Onion Sauté, Roast Potatoes & Asparagus
- Time
- 30 min
- Serves
- 2
Ingredients
- 1 small bunchasparagus
- 4dried apricots
- 1 clovegarlic
- ½ lbnew potatoes
- ¾ lbribeye steak
- ½ mediumyellow onion
- black pepper
- crushed red pepper
- extra virgin olive oil
- rosemary, dried
- salt
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring spoons
- mixing bowls
- nonstick skillet
- oven mitts
- stirring spoon
- tongs
Per serving
- Calories
- 689
- Protein
- 37g
- Carbs
- 31g
- Fat
- 48g
- Fiber
- 7g
- Sodium
- 109mg
Method
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