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Grilled Sirloin With Asparagus Pesto

Grilled Sirloin Steak With Asparagus Tapenade
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2002

Nutritional Information

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

Quick Tip

Tricolore Salad
Make it a meal: Serve the steak with new potatoes (boil 1 ½ pounds potatoes in salted water until tender, 15 to 18 minutes) and mixed greens drizzled with olive oil.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.