- 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)
- 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
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.