If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 pound small tomatoes, vine ripe, cherry – up to you
1 pound fresh asparagus, tough ends cut off
1/2 large onion – any color, cut into 3/4 inch half rounds
1/2 cup soy/garlic compound butter, see below
Soy/Garlic Compound Butter
Soy paste will be MUCH easier to mix in then soy sauce. But if you don’t have it, maybe try working it in a little at a time to mix it in. Or you could always melt butter with the garlic & soy then let cool and harden
1/2 stick butter
1 tablespoon minced garlic, about 2 large cloves
1 tablespoon soy paste, or
1 1/2 tablespoons soy sauce
Pinch salt & pepper
Directions
Make compound butter - combine ingredients in a bowl and mix to combine
Put on a piece of cling film, wrap into a tight tube and put in freezer
Take the steaks out of the fridge about 45 minutes before you want to cook them
Preheat oven to 375
In a small bowl combine oil, garlic, rosemary, thyme, paprika and salt & pepper – mix well
Cut potatoes in half, put on a large baking sheet, toss with a few tablespoons of the herb oil and then put cut-side down
Put in oven and cook 15 minutes, remove and turn oven to broil
Push potatoes to one side of pan and add remaining vegetables – toss with herb oil, then rearrange to mix them up a bit (turning potatoes over while you do
Lightly oil steaks, season with salt & pepper, then make a couple spots among the veggies, and nestle in the steaks
Cut a couple thick slices of the compound butter, put on top of the steaks and put under the broiler – about 6 inches from the heat
Cook about 4 minutes, flip steaks over, add more compound butter and cook until done to your liking, another 3-4 minutes probably
