Preparation

Prepare the steak: Mix the ground black pepper (3 tsp), smoked paprika (½ tsp), minced garlic (1 clove), and salt (1 tsp) in a small bowl to create a spice rub. Rub the spice mixture evenly over both sides of the sirloin steak (3 ½ oz.) Let it sit at room temperature for about 10 minutes to absorb the flavors.

Cook the steak: Heat 1 Tbsp of butter in a skillet over medium-high heat. Once the butter is melted and sizzling, add the steak to the skillet. Cook for about 2–3 minutes per side for medium-rare; adjust the cooking time based on your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes before serving.

Prepare the vegetables: Toss the diced red bell pepper (3 Tbsp), zucchini slices (1 small), and cut asparagus spears (4) with dried Italian herbs (1 tsp) and a pinch of salt in a separate bowl. Heat another skillet or grill pan over medium heat and melt 1 Tbsp of butter. Add the vegetables to the pan and cook for about 5–7 minutes, stirring occasionally, until they are tender and slightly charred.

Serve: Assemble and garnish the dish by plating the steak alongside the grilled vegetables. Garnish with a slice of lemon and sprinkle chopped fresh parsley (1 Tbsp) over both the steak and vegetables for added flavor and presentation.