Archbold, OH
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Recipe Corner

Steak 'n' Asparagus

3 pounds of rib steak
18 asparagus stalks
4 Idaho potatoes, peeled and
Olive oil

Slowly grill the steak in plenty of butter and olive oil, turning with a tong so as not to pierce the meat. A 1-inch-thick cut should be done in 11 to 14 minutes.

Place potatoes in a 350-degree oven, salted and sprinkled with paprika a half hour before the steak.

Stir-fry the asparagus stalks when the steak and potatoes are nearly ready.

Artfully place the beef over the asparagus and roasted potatoes. When finishing the dish, a sprinkle of spice is nice.

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