Peppercorn Steaks With Roasted Asparagus And Shiitake Mushrooms
Calories per serve: 492
4 lean cut steaks
2 tbsp. ground black pepper
220 g. shiitake mushrooms, sliced
1 bunch asparagus, trimmed and sliced in half
1 tbsp. avocado or coconut oil
1 tbsp. fresh thyme, minced
Sea salt and freshly ground black pepper
Preheat oven to 220 C.
Place the asparagus and shiitake in a bowl.
Drizzle with the avocado oil, sprinkle with thyme and season to taste.
Place the shiitake mixture in a baking dish and roast in the oven for 12 to 15 minutes.
Preheat grill or pan to medium-high heat.
Season the steaks equally with the black pepper, and add salt to taste.
Grill the steaks for 3 to 4 minutes on each side, depending on your desired doneness; let rest for 5 to 6 minutes.
Serve the steaks with the asparagus and shiitake mushrooms.
Recipe credit: Paleo Leap