Steak Seared with Asparagus, Zucchini, & Spring Onions Plus Olive Cheese Bread

I am start the Olive Cheese Bread first so it can bake and then while the steaks rest for 10 minutes I stick them under the broiler for a last minute bubble up.  Let it sit for a few minutes then slice and serve with the steaks and vegetables.  This is a delicious recipe adapted from the Pioneer Woman, Ree Drummond and it is ADDICTIVE, you are warned!  This whole meal is super good in my book!

Ingredients for Olive Cheese Bread:

One loaf of crusty bread sliced in half longways
1 stick room temperature butter
1/2 C. Mayonnaise
12 Oz. your favorite cheese, Monterey Jack recommended
2 stalks green onions sliced thin
6 Oz. can black olives, drain and rough chop
6 Oz. can green pimento stuffed olives, drain and rough chop

Preheat the oven to 325 degrees F.

Mix all of the ingredients except the bread together in a large bowl.  Spread the mixture equally on the two halves of bread.  Bake 20-25 minutes until cheese is melted, browned slightly, and bubbling.  Slice and serve.  Yield 8 servings.  NOTE:  I double wrapped and froze one before baking for another time.

Next the Steaks and Vegetables!

This method of searing steak for dinner came about from wanting a good way to make a steak for two on a cold, rainy, or an extreme mosquito infestation!  You can do this with any steak modifying for thickness of the meat and how done you prefer it you be. 

My required equipment is a large cast iron skillet and a lid for the steak and the vegetables.

Ingredients for Seared Steak with Asparagus, Zucchini, Spring Onions:

2 beef steaks suitable for grilling (I have used Prime Sirloin, Choice Porterhouse, and Beef Tenderloin)
Coarse salt
Black pepper
2 T. olive oil + 2 T. olive oil
2 T. butter
1 bunch of fresh asparagus washed and tough stalks broken and discarded
4 spring onions washed and roots removed
2 zucchini an inch to an inch and a half thick, washed and quartered lengthwise


Preheat the oven to 425 degrees F.

Toss the prepared vegetables and the first portion of the oil and salt and pepper in a dish until well coated.  Set aside.

Salt and pepper the steaks on all sides and set them aside.

Set the cast iron skillet on the flame and turn the heat up as high as it goes.  Preheat the pan until it is SCREAMING HOT.   Quickly add the butter and second amount of olive oil to the hot pan.  Immediately add the seasoned steaks.  DO NOT touch them for 4 minutes.  Turn off the heat and add the vegetables around the steaks.  Turn the steaks over and using an oven mitt place the uncovered skillet into the hot oven.

If you want the steaks rare I would suggest checking them in 4 minutes keeping in mind there will be carry over cooking as when you remove the steaks you cover them and let them rest for 10 minutes.

If you like medium steaks I would check in 6-7 minutes and for well done 8-10 minutes.

When you remove the steaks from the oven toss the vegetables well and again arrange them around the meat.  Leave them in the skillet while you cover and rest the meat for about 10 minutes before serving.  They should be tender crisp when the steak is ready to serve.  Yield a small feast for two.