Tangy Balsamic-Glazed Steak Tips with Crispy Herbed Potatoes & Lemon Asparagus

In a large bowl, combine steak tips, balsamic vinegar, coconut aminos, and minced garlic. Stir to combine, and cover with cling wrap. Let marinate while you prepare the other ingredients.

Place halved butter potatoes in a medium saucepan and cover with cold water. Add 1 tsp salt, then bring to a boil. Cook for about 10-15 minutes until slightly tender, then drain. Toss the potatoes with the dried rosemary, dried thyme, dried parsley, garlic powder, and 1/4 tsp pepper.

Heat 1 tbsp of avocado oil in a large cast-iron skillet over medium heat. Add potatoes in an even layer and let them crisp up on one side. Stir to crisp up the other sides, cooking for a total of 5 minutes.

Remove the potatoes from the skillet, and add 1 tbsp of avocado oil, keeping the heat at medium. Add trimmed asparagus and season with sea salt and 1/4 tsp pepper. Cook for 5 minutes, stirring occasionally.

Add the juice of half a lemon to the skillet, stir, and remove the asparagus from the pan.

Carefully wipe out the skillet with paper towel and add the remaining 1 tbsp of avocado oil. Turn heat to medium-high, and use a slotted spoon to transfer the steak bites from the marinade into the skillet in an even layer. Cook for 2 minutes on one side, then flip for another 1-2 minutes until nicely browned and caramelized.

Season the steak tips with a pinch of salt and pepper, then remove them from the skillet.

Serve the juicy steak tips alongside the crispy potatoes and lemon asparagus.