Steak with spätzle and asparagus

Step 1/5

• 300 g sirloin steaks
• 50 g butter
• 1 stalk thyme
• 3 cloves garlic

• cast iron pan
• plate

Prepare the sirloin steak. In a hot cast iron pan fry the steak on all sides until sealed. And the butter, garlic cloves and thyme and sprinkle upon the steak for a couple of minutes. Leave it 8 minutes on high heat while spooning with butter form time to time. Take the steak out on a heated plate and leave it to rest for 15 minutes.

Step 2/5

• 100 g spaetzle
• 1 dash salt
• 1 pinch pepper
• 300 ml water

• nonstick pan

Boil the spätzle in hot water with a pinch of salt until they are soft. Transfer to a hot pan and melt some butter. Add fresh pepper and salt and set aside.

Step 3/5

• 6 stalks green asparagus

• cast iron pan

Grill the asparagus in a cast iron pan

Step 4/5

Cut the steak and season with some salt and fresh grounded pepper.

Step 5/5

• 10 ml balsamic glaze
• 10 g pepper

Assemble the plate, asparagus the add some steak pieces, spätzle and a drizzle of balsamic vinegar.