Grilled Sirloin With Asparagus Pesto

Grilled Sirloin Steak With Asparagus Tapenade
Beth Galton
Dress up simply grilled steaks with a zesty non-traditional pesto.

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Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

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

Directions

  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.
Kay Chun
May 2002

Nutritional Information

  • Per Serving
  • Calories 649
  • Calcium 79 mg
  • Carbohydrate 5 g
  • Cholesterol 157 mg
  • Fat 36 g
  • Fiber 2 g
  • Iron 6 mg
  • Protein 75 mg
  • Sat Fat 8 g
  • Sodium 1307 mg
What does this mean? See Nutrition 101.

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