Ingredients

• 4 ribeye or sirloin steaks, about 1 inch thick
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 lb asparagus, tough ends snapped off, cut into 2-inch pieces
• 2 zucchini, halved lengthwise and sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken or beef broth
• 2 tbsp unsalted butter
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh parsley, chopped
• 1-1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup freshly grated parmesan, for serving

Directions

Step 1 — Bring steaks to room temperature
Remove steaks from the refrigerator and pat dry with paper towels. Season generously on both sides with salt and pepper. Let rest at room temperature for about 30 minutes while you prep the vegetables — this ensures even cooking.

Step 2 — Prep the vegetables
Snap the ends off the asparagus and cut into 2-inch pieces. Slice the zucchini, halve the cherry tomatoes, and thinly slice both bell peppers. Mince the garlic. Having everything ready before you start cooking makes the process smooth.

Step 3 — Sear the steaks
Heat a large cast iron skillet or heavy pan over high heat until smoking hot. Add olive oil and swirl to coat. Add the steaks and sear without moving them for 3-4 minutes per side for medium-rare, or until they reach your preferred doneness. Work in batches if needed — don't crowd the pan.

Step 4 — Rest the steaks
Transfer steaks to a cutting board and tent loosely with foil. Let them rest for about 10 minutes while you make the primavera — this is essential for juicy steak as it allows the juices to redistribute.

Step 5 — Sauté the aromatics
Reduce heat to medium-high. In the same pan with the steak drippings, add a splash more olive oil if needed. Add the red and yellow bell peppers and cook for 2 minutes until they begin to soften. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant — don't let the garlic burn.

Step 6 — Cook the vegetables
Add the asparagus and zucchini to the pan. Toss and cook for 3-4 minutes until just tender but still with a little bite — you want them bright and crisp, not mushy. Season with a pinch of salt and pepper.

Step 7 — Build the sauce
Add the cherry tomatoes and toss briefly. Pour in the white wine and let it bubble and reduce for about 1 minute, scraping up any browned bits from the bottom of the pan. Add the broth and simmer for 2 more minutes until the sauce reduces slightly.

Step 8 — Finish the sauce
Remove from heat and swirl in the butter until melted and glossy. Stir in the basil and parsley. Taste and adjust seasoning. The sauce should be light, bright, and just coat the vegetables.

Step 9 — Slice and serve
Slice the rested steaks against the grain into thick strips or serve whole. Spoon the primavera vegetables and sauce generously over or alongside the steak. Finish with freshly grated parmesan and a few extra torn basil leaves.

Notes

Steak choice: Ribeye gives the richest flavor; sirloin is leaner and works just as well. New York strip is another great option.

Doneness guide: 125°F = rare  |  130-135°F = medium-rare  |  140-145°F = medium. A meat thermometer takes the guesswork out.

Vegetable variations: Green beans, snap peas, mushrooms, or broccoli all work beautifully in place of or alongside the listed vegetables.

Wine pairing: Serve with the same white wine you cook with, or go bold with a Sangiovese or light Pinot Noir.

Make it a full meal: Serve over pasta or with crusty bread to soak up the sauce.

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