Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 3 Ratings
Kay Chun


Credit: Beth Galton

Recipe Summary

25 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Roughly chop asparagus and transfer to a food processor. Add the garlic, basil, pine nuts, and ½ teaspoon salt.

  • With the motor running, pour in 1 tablespoon of the oil and process until finely chopped. Set aside.

  • 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.

  • 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 the steak into 4 portions and top with dollops of the pesto.

Nutrition Facts

calcium 79mg; 649 calories; carbohydrates 5g; cholesterol 157mg; fat 36g; fiber 2g; iron 6mg; protein 75mg; saturated fat 8g; sodium 1307mg.