Grilled Sirloin With Asparagus Pesto

Photo by Beth Galton
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 649 calories
    • Fat 36 g
    • Sat Fat 8 g
    • Cholesterol 157 mg
    • Sodium 1307 mg
    • Protein 75 mg
    • Carbohydrate 5 g
    • Fiber 2 g
    • Iron 6 mg
    • Calcium 79 mg


  1. Check 1/4pound green asparagus, peeled and trimmed
  2. Check kosher salt and black pepper
  3. Check 1 clove garlic, peeled and smashed
  4. Check 1/4cup fresh basil leaves
  5. Check 1ounce pine nuts (2 tablespoons)
  6. Check 2tablespoons olive oil
  7. Check 1tablespoon fresh thyme leaves
  8. Check 2pounds sirloin steak, about 1-inch thick


  1. Place the asparagus in a pot of lightly salted boiling water. Cook for 3 to 4 minutes, until tender-crisp. Drain. Run under cold water to stop the cooking.
  2. Roughly chop asparagus and transfer to a food processor. Add the garlic, basil, pine nuts, and ½ teaspoon salt.
  3. With the motor running, pour in 1 tablespoon of the oil and process until finely chopped. Set aside.
  4. In a small bowl, combine the thyme, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining tablespoon of oil. Rub the mixture over the steak.
  5. 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.
  6. Divide the steak into 4 portions and top with dollops of the pesto.