Pan Seared Steak with Veggies

Pan Seared Steak with Veggies

Category: Entertaining

  • Recipe Serves 5 servings

  • Prep Time 5 mins

  • Cook Time 15 mins


  • 2 steaks

  • 1⁄2 bunch asparagus, cleaned and woody stems removed

  • 1 tablespoon fresh rosemary, chopped

  • Cup of cherry tomatoes

  • 1/2 cup of onions

  • 2 cups cleaned and sliced portabello mushrooms

  • 1 cup red wine

  • 2 shallots, chopped

  • 1 garlic clove, minced

  • 1 1⁄2-2 cups halved cherry tomatoes

  • 3 tablespoons I Can’t Believe It’s Not Butter!® Original Spread

  • 1 tablespoon olive oil

  • salt

  • pepper


  • Take out a cast-iron skillet on the stove and turn the burner to medium-high. Place steaks in pan and sear.

  • Cook on each side until they are done to your liking. Remove from skillet, place on plate, and insert plate into oven at 200 degrees F.

  • Heat olive oil in the same pan the steaks were cooked in. Add mushrooms, shallots, garlic and a pinch of salt and pepper. Sweat at medium until tender.

  • Add rosemary, asparagus and red wine and raise heat to medium-high.

  • Cover and cook for 5 minutes. Uncover and add tomato slices. Stir periodically until the liquid becomes syrupy. Squish tomatoes and add I Can’t Believe It’s Not Butter!® in spoonful’s. Turn down heat to medium and let the spread melt.

  • Take steaks out of the oven and add them to plates. Divide vegetables between plates and serve.

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