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Grilled Sirloin w/Asparagus Tapenade




Source of Recipe


magnolia lane at rc and Marsha~(marshagillett)


List of Ingredients




1 Pound Green Asparagus, Peeled And Trimmed
2 Cloves Garlic, Peeled And Smashed
1/2 Cup Fresh Basil Leaves
2 Ounces (1/4 Cup) Pine Nuts
2 Teaspoons Kosher Salt
3 Tablespoons Olive Oil
2 Tablespoons Fresh Thyme Leaves
1/4 Teaspoon Freshly Ground Pepper
3 Pounds Sirloin Steak (about 1 inch thick)


Recipe



� Place the asparagus in a pot of lightly salted boiling water and cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop the cooking.

� Cut the spears in half and reserve the tops of the stalks for Spinach Pasta With Asparagus Pesto. Roughly chop the stalk bottoms.

� In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped. Reserve half of this tapenade (about � cup) for Spinach Pasta With Asparagus Pesto.

� In a small bowl, combine the thyme, pepper and the remaining olive oil and salt. 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 serve topped with dollops of Asparagus Tapenade.

� Makes about 4 servings.