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Grilled Sirloin Steak with Asparagus Tapenade

Photo: Beth Galton
Prep time 25 mins
Other time 10 mins
Yield Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.