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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:

Ingredients

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.
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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