Strip Loin Steaks with Artichokes, Asparagus and Red Pepper | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 2 cups chopped red onions
• 1 2/3 cups chopped red bell pepper
• 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
• 4 cloves garlic, finely chopped
• 2 1/4 tsp Seasoning Salt, divided (recipe link below)
• 14 asparagus spears, trimmed
• 2 strip loin steaks (about ½ lb/0.25 kg each), 1 inch thick