Grilled Sirloin Steak with Asparagus Tapenade

Grilled Sirloin Steak with Asparagus Tapenade Recipe
Photo: Beth Galton

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 10 Minutes

Nutritional Information

Calcium 79 mg
Calories 649
Caloriesfromfat 0 %
Carbohydrate 5 g
Cholesterol 157 mg
Fat 36 g
Fiber 2 g
Iron 6 mg
Protein 75 mg
Satfat 8 g
Sodium 1307 mg


1 pound green asparagus, peeled and trimmed
2 cloves garlic, peeled and smashed
1/2 cup fresh basil leaves
2 ounces (1/4 cup) pine nuts
2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons fresh thyme leaves
1/4 teaspoon freshly ground pepper
3 pounds sirloin steak (about 1 inch thick)


Place the asparagus in a pot of lightly salted boiling water and cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop the cooking. Cut the spears in half and remove the tops of the stalks. Roughly chop the stalk bottoms.

In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped. Reserve half the paste (about 1/2 cup) for another use.

In a small bowl, combine the thyme, pepper, and the remaining olive oil and salt. Rub the mixture over the steak. Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes. Divide steak into 4 portions and serve topped with dollops of Asparagus Tapenade.

Kay Chun,

Real Simple

June 2002
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