Ingredients
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1 pound potatoes, cut into 1/2-inch wedges
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2 tablespoons extra-virgin olive oil, divided
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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4 cups chopped asparagus
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1 ¼ pounds skirt steak, trimmed
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½ teaspoon garlic powder
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½ teaspoon dried rosemary
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3 tablespoons crumbled blue cheese
Directions
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Preheat oven to 425 degrees F.
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Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
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Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
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Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
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Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
