Photo by: Photo: Beth Galton

Grilled Sirloin Steak with Asparagus Tapenade

  • Yield: Makes 4 servings


  • 1 pound green asparagus, peeled and trimmed
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calcium: 79mg
  • Calories: 649none
  • Calories from fat: 0%
  • Carbohydrate: 5g
  • Cholesterol: 157mg
  • Fat: 36g
  • Fiber: 2g
  • Iron: 6mg
  • Protein: 75mg
  • Saturated fat: 8g
  • Sodium: 1307mg

Go to Full Version of

Grilled Sirloin Steak with Asparagus Tapenade Recipe