Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) beef sirloin, two 1-inch steaks
- 10.6 oz (300 g) asparagus, woody ends removed
- 3.1 tsp (14 g) olive oil
- 0.3 oz (8 g) garlic, finely minced
- 0.9 oz (25 g) lemon juice
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Pat steaks dry and coat with half the oil, garlic, salt and pepper. Toss asparagus with remaining oil using clean utensils.
- Heat a clean grill to medium-high, about 425°F (220°C). Grill steaks for about 4–6 minutes per side, adjusting for thickness, until they reach 145°F (63°C).
- Move steaks to a clean plate and rest for at least 3 minutes, additional to grilling time. Grill asparagus for 6–8 minutes, turning, until tender.
- Slice steaks across the grain and finish with lemon and parsley. Serve with asparagus.
Cook’s note: A thermometer determines doneness; timing varies with steak thickness and grill heat.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 389 kcal · Protein 41 g · Carbohydrates 9 g · Fat 21 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.