Recipe Video
Instructions
Prep the Steak
2 minutesPat the steak dry with a paper towel. Season both sides with salt and pepper.
Cook the Steak
10-15 minutesHeat a pan over high heat. Sear the steak for 1 minute on one side. Flip, then add butter, garlic, and rosemary. Baste with the melted butter and cook to your preferred doneness.
Sauté the Asparagus
5 minutesRemove the steak and let it rest. In the same pan, sauté the asparagus in the leftover butter and herbs until tender.
Heat the Base
1 minuteWarm up the RichPea pouch using either a microwave or stovetop, following package instructions.
Assemble the Plate
2 minutesSlice the steak and arrange it on top of the RichPea base with the sautéed asparagus. Add cherry tomatoes.
Cooking Tips
- Rest the steak before slicing to keep juices inside.
- Sear on high heat for the best crust, then reduce heat for gentle cooking.
- Asparagus absorbs leftover rosemary butter beautifully—don’t wipe the pan.
- Cherry tomatoes can be lightly blistered for extra flavour.
Storage Tips
- Store RichPea base and steak separately for best texture.
- Leftovers last 3–4 days.
- Reheat steak in a pan or air fryer (microwave can overcook it).
Chef Notes
- Rosemary + garlic butter is classic for steak flavour.
- A splash of lemon over asparagus enhances freshness.
Substitutions
- Steak → chicken, shrimp, tofu steaks, or portobello mushrooms.
- Asparagus → broccoli, snap peas, or green beans.
Variations
- Peppercorn Version: Add cracked pepper + cream splash.
- Garlic Herb Version: Add thyme or basil.
- Keto Version: Add sautéed mushrooms instead of tomatoes.
Frequently Asked Questions
Sirloin, striploin, or ribeye.
Yes — still baste with butter for flavour.
Yes — it works warm or chilled.
No, but it adds classic steak aroma.
Recipe Details
Prep Time:
5 minutesCook Time:
10-15 minutesServing Size / Yield:
1-2 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
RichPea
1 pouch
Steak
1 (your choice in size)
Asparagus
Handful
Cherry Tomatoes
Handful
Salt
1 tsp
Black Pepper
1 tsp
Butter
1 tbsp
Garlic
2 cloves
Rosemary