Cayenne Steak with Roasted Asparagus and Potatoes – 362 calories

Cayenne Steak with Roasted Asparagus and Potatoes

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When my readers request I do my best to deliver and this one is for you Laurie. I highly recommend making this for a date night at home, perhaps for Valentines Day. I have to give props to the cookbook Pretty Delicious from which I fell in love with this steak rub, it is spicy and smokey all in one. My 2-year-old loves it as much as my hubby and you can stock up on the steaks, apply the rub, individually wrap them and then put them all in the freezer for a quick dinner any night of the week.

If you choose to do this on the BBQ it comes out great too, put the veggies in individual foil wraps, make sure the wraps are loose and flat. The marinating of the steak and the boiling of the potatoes can be done hours before cooking which makes for a quick weeknight meal.

Makes 4 servings.



  • 1 lb Sirloin steak
  • 1 tsp Garlic Powder
  • ½  tsp Cayenne Powder
  • 1 tsp sea salt
  • 1 tbsp olive oil

Asparagus and Potatoes

  • 2 bunches of asparagus
  • 1 lb small bite sized potatoes, whatever is on sale
  • 1 lemon juice and zest
  • 4 garlic cloves
  • 1 ½ tsp dried basil
  • 1 tbsp olive oil
  • salt and pepper to taste

Get started:

Preheat oven to 350 spray 2 rimmed baking sheets with cooking spray.

Mix the garlic, cayenne and salt together in a bowl, rub on both sides of the steak wrap the steak in cling wrap and refrigerate for at least one hour or overnight.

Boil potatoes for 20 minutes in a large sauce pan, strain and let cool so that you can handle them. Once they have cooled spread out on a baking sheet and slightly squish them being careful to keep them intact, you just want to slightly flatten them.

Snap the bottoms off the asparagus off and spread out on the other baking sheet. In a medium bowl shred the garlic then add the lemon juice, zest, oil, basil, salt and pepper and mix well. Top the asparagus and the potatoes with this mixture and place in oven for 35 minutes.

Heat 1 tbsp olive oil in a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less if it is a thin cut. When the steak is done don’t cut into it for 10 minutes, let it rest that is how you keep it tender and juicy. Slice thinly and place on a pretty plate.

Who doesn’t love a nice steak and potato dinner? This is defiantly not “chick food” and will impress any guests you invite for dinner. This cost me about $16 to make… $16 for 4 people for a steak dinner!! Have leftovers? Try my Steak, Avocado and Cheddar Panini they make a perfect lunch or light dinner.

Nutrition information:

Each serving has:

  • Calories: 362
  • Fat: 13
  • Fiber: 7
  • Protein: 33
  • Carbs: 31
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