2 new york strip steaks about 1" thick
2 tablespoons olive oil
1/2 teaspoon pink Himalayan salt
2 teaspoons fresh lemon juice & 1 tablespoon separated
1/2 teaspoon coarse ground black peppers
2 small campari tomatoes split into quarters
8 fresh aspargus stalks, split in half
Rub the steaks down evenly with the salt, pepper, and 2 teaspoons of lemon juice
In a medium sautee pan, warm the olive oil over medium hear. Sear the steaks for 3 minutes on each side for medium rare.
Remove and allow to rest.
In the same pan, toss in the reserved 1 tablespoon of lemon juice and sear off the tomatoes and asparagus for 3 minutes on high with the pan covered.
Remove from heat and plate up with steaks.