Blackened Steak with Creamy Garlic Sauce & Roasted Veggies

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🥩 Blackened Steak with Creamy Garlic Sauce & Roasted Veggies

Bold flavors, creamy textures, and a plate that looks as good as it tastes!
This dish brings together perfectly seared steak, rich garlic-infused cream sauce, and crisp roasted vegetables for a comforting yet elegant meal.

🛒 Ingredients

For the Blackened Steak:

2 ribeye or sirloin steaks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
½ tsp cayenne pepper (optional, for heat)
½ tsp salt

For the Creamy Garlic Sauce:

1 tbsp butter
3 cloves garlic, minced
½ cup heavy cream
¼ cup beef broth
1 tsp Dijon mustard
½ tsp black pepper
¼ tsp salt

For the Roasted Veggies:

½ lb asparagus, trimmed
3 large carrots, peeled and halved
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano

For the Base:

1 cup cooked rice or roasted potatoes

👩‍🍳 Step-by-Step Instructions

1️⃣ Sear the Steak:

Rub steaks with olive oil and coat with the seasoning mix (paprika, garlic powder, onion powder, black pepper, cayenne, and salt).
Heat a cast-iron skillet over high heat until smoking hot.
Sear the steaks for 3–4 minutes per side for medium-rare (adjust to your liking).
Let the steaks rest for 5 minutes before slicing.

2️⃣ Make the Creamy Garlic Sauce:

In the same skillet, reduce heat to medium.
Melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
Add heavy cream and beef broth, then whisk in Dijon mustard, salt, and pepper.
Let it simmer for 3–5 minutes until slightly thickened and velvety.

3️⃣ Roast the Veggies:

Preheat oven to 400°F (200°C).
Toss asparagus and carrots with olive oil, salt, pepper, and oregano.
Spread on a baking sheet and roast for 15–20 minutes, flipping halfway through for even browning.

4️⃣ Assemble Your Plate:

Spoon the rice or roasted potatoes onto each plate.
Top with juicy slices of steak and drizzle generously with garlic cream sauce.
Add the roasted veggies on the side.