Fillet Cap Steak with Steamed Asparagus
Sometimes you don’t need much to make a great meal — just a good cut of steak, some fresh asparagus, and a few quality ingredients. This fillet cap steak is seared to perfection, finished in the oven, and served with simply steamed asparagus dressed in olive oil, lemon, and salt & pepper. A touch of aged balsamic on the plate is almost like a sauce and brings some awesome sweet acidity and deep flavor.
Why I like this meal
This is one of those meals that feels more impressive than it is. The ingredients are simple, but the flavors come out clean and balanced. The richness of the steak, the brightness of the asparagus with lemon, and the sweetness of the balsamic hit all the right notes without needing a bunch of extras. It’s also a nice option when I want something protein-focused but still a little refined. Perfect for a quick dinner that doesn’t feel like a compromise.
Fillet Cap Steak with Steamed Asparagus
Course: Dinner2
servings25
minutesIngredients
400-500g fillet cap steak
1 bunch asparagus, trimmed
Salt & pepper, to taste
High-smoke point oil or ghee (for frying)
Extra virgin olive oil
Aged balsamic vinegar
(Optional) Squeeze of lemon
Directions
- Preheat your oven to 150°C (300°F).
- Let the steak come to room temperature, then season generously with salt and pepper.
- If using a pot and steaming basket, bring the water to a boil while the steak cooks.
- Heat a skillet over medium-high heat. Add ghee or oil and sear the steak for 3–4 minutes per side.
- Transfer the steak to the oven — either in the skillet (if oven-safe) or in a separate baking dish — for about 10 minutes. Cooking time depends on the steak’s size; use a thermometer for your preferred doneness.
- While the steak rests, steam the asparagus for 5–6 minutes, adjusting for size.
- Finish the asparagus with a good extra virgin olive oil, salt and pepper, and an optional squeeze of lemon.
- Plate the steak and asparagus, and drizzle some aged balsamic vinegar on the plate as a sauce.
