Tonight's dinner turned out very well. My husband and I enjoyed pan-seared steak (I used a boneless top sirloin) topped with tomato-caper pan sauce and broiled asparagus. The steaks were cooked to medium-rare and were very tender and juicy on the inside, while the outside were perfectly seared. I topped the sliced steak with a tomato-caper pan sauce that I prepared while the steaks were resting. The broiled asparagus was tossed in olive oil, salt, and pepper and was broiled for 10 minutes, also while the steak was resting. In all, this entire meal took about 20 to 25 minutes to prepare. Both the steak and the asparagus turned out well. The only problem was that the asparagus were not very thick or in the best condition to begin with, causing them to wilt slightly. Despite that, though, they did have good flavor. This will definitely be a repeat meal!
Next on the menu:
Poached Salmon with herb and caper Vinaigrette
Green beans with toasted hazelnuts and brown butter
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