Something this blog has been wonderful for is getting me out of my cooking rut. Yup, it happens to us all, and I have to confess that steak and asparagus was one of my regulars when I was in that rut. And now you’re probably wondering why on earth I’m choosing to make it for my blog this week. I actually haven’t made it in a long time, which is kind of a miracle. Oh, and there’s the matter of the feta cream sauce that’s included with this broiled steak and asparagus recipe, not to mention that it’s a quick one-pan deal. It has a lot going for it, and it’s practically guaranteed to be a hit around here. Let’s find out if it lives up to expectations.
Here’s a super quick dinner for your springtime arsenal — meaty sirloin tip steaks cook oh-so-quickly on a wire rack under the broiler, while the asparagus below soaks up all of the flavorful juices from the meat. An easy blender sauce with punchy chives and feta makes a great accompaniment.
There really aren’t a ton of ingredients in this recipe, but that’s not surprising. It’s supposed to be easy, and a long, complex list of hard to find items just wouldn’t work.
I didn’t have trouble finding anything at my usual grocery store, but the steaks were a bit on the thin side. The recipe calls for them to be 1″ to 1 1/2″ thick, and these were more like a 1/2″ thick. That actually worked out well since it’s just the two of us (the recipe a-written is for four servings). I’ll just have to adjust the cooking time so I don’t end up with overdone steaks.
Making this broiled steak and asparagus recipe was as quick and easy as I imagined it would be. I had a sumptuous dinner done in a mere 25 minutes. Here’s how I spent my time:
- 15 minutes to prep
- 6 minutes to cook (broiler setting: High)
- 10 minutes to rest
- 25 minutes total
Things went pretty smoothly, but I had one minor hiccup. I was only able to fit about 1 1/2 bunches of asparagus on the sheet pan. I really crowded them on there, too, but there was no way I was going to get them all to fit. Next time I’m just buying one bunch. It’s plenty for the two of us.
Broiling and letting the steaks rest took 16 minutes, which was more than enough time to make the feta sauce. I whipped it up by putting all the ingredients into my mini prep and pulsing until smooth. It was ridiculously easy.
The moment of truth was when I cut into the steaks. I reduced their cooking time from 8-10 minutes to 6 minutes, and they were the perfect medium-rare we like.
I was also worried the asparagus would be undercooked, but it was also done to our liking, a little charred, and not too soft. The spears were on the thin side which turned out to be ideal for the reduced cooking time.