This was really delicious, and a great way to use spring-abundant asparagus! (I subbed sunflower seeds for pine nuts b/c my daughter has a nut allergy, but otherwise followed the recipe).
Grilled Sirloin Steak with Asparagus Tapenade
Photo: Beth Galton
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calcium: 79mg
- Calories: 649
- Calories from fat: 0%
- Carbohydrate: 5g
- Cholesterol: 157mg
- Fat: 36g
- Fiber: 2g
- Iron: 6mg
- Protein: 75mg
- Saturated fat: 8g
- Sodium: 1307mg
- 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.
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