Ingredients
1 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes
1 pound asparagus spears, woody ends snapped off
1/3 cup ghee, melted
4 cloves garlic, crushed or finely minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon freshly cracked black pepper
1 teaspoon kosher salt, divided (plus more to taste)
1/2 teaspoon smoked paprika (optional, for extra flavor)
1 tablespoon olive oil or avocado oil (for greasing the pan, optional)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with olive oil or avocado oil if it isn’t nonstick, and set it aside.
Pat the sirloin steak cubes dry with paper towels and place them in a large bowl. Sprinkle with about 1/2 teaspoon of the kosher salt and gently toss to season.
Rinse the asparagus, snap off and discard the woody ends, and pat the spears dry. Lay the asparagus spears in a single layer on one half of the prepared baking sheet. Spread the seasoned steak cubes in a single layer on the other half of the baking sheet, leaving a little space between pieces so they roast instead of steam.
In a small bowl or measuring cup, whisk together the melted ghee, crushed garlic, chopped fresh parsley, cracked black pepper, the remaining 1/2 teaspoon kosher salt, and smoked paprika if using. This is your 1 infused butter mix.
Holding the bowl of infused butter mix over the baking sheet, slowly pour this 1 infused butter mix made with melted ghee, crushed garlic, fresh parsley, and cracked black pepper evenly over the raw sirloin steak cubes and asparagus spears. Use a spatula or your hands to gently toss and turn the steak and asparagus right on the baking sheet so everything gets coated in the garlic butter.
Spread the steak cubes and asparagus back into a single, even layer after tossing, making sure the steak pieces aren’t piled on top of one another. This helps them brown nicely in the oven.
Place the baking sheet on the middle rack and bake for 12–15 minutes, or until the asparagus is crisp-tender and the steak is just about at your desired doneness (about 135–140°F for medium). If you like extra browning, switch the oven to broil for the last 1–2 minutes, watching closely so the garlic doesn’t burn.
Remove the baking sheet from the oven and let the steak rest for 3–5 minutes on the pan so the juices settle. Taste and add a pinch more salt or cracked black pepper if needed. Squeeze fresh lemon over the top right before serving, if you like, and serve hot straight from the baking sheet or transfer to a platter.
Variations & Tips
To save time on a busy weeknight, you can cube the steak, trim the asparagus, and mix the garlic butter up to a day ahead; keep the steak and asparagus in separate containers in the fridge and the infused ghee mixture in a jar, then just pour and bake when you get home. For a different herb profile, swap the parsley for fresh thyme or rosemary, or use a mix of all three. If you prefer a richer flavor, add 1–2 tablespoons of grated Parmesan over the asparagus during the last few minutes of baking. For a bit of heat, stir 1/4 teaspoon red pepper flakes into the infused butter mix before pouring it over the steak and asparagus. You can also substitute sirloin with other quick-cooking cuts like ribeye or New York strip, or even use chicken breast cubes (just add 5–8 extra minutes of cook time and check for doneness). If your asparagus spears are very thick, cut them in half lengthwise so they cook at the same rate as the steak. And if you’re cooking for one or two, simply halve the recipe and use a smaller sheet pan to keep that nice roasted caramelization.