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Ingredients
- 1 lb green asparagus, peeled and trimmed
- 2 x cloves garlic, peeled and smashed
- 1/2 c. fresh basil leaves
- 2 ounce ( 1/4 c.) pine nuts
- 2 tsp kosher salt
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh thyme leaves
- 1/4 tsp freshly grnd pepper
- 3 lb sirloin steak (about 1 inch thick)
Directions
- Place the asparagus in a pot of lightly salted boiling water and cook for three to four min, till tender-crisp.
- Drain and run under cool water to stop the cooking. Cut the spears in half and reserve the tops of the stalks for use on Day 2. Roughly chop the stalk bottoms.
- In a food processor, combine the minced asparagus, garlic, basil, pine nuts, and 1 tsp. of the salt.
- With the motor running, pour in 1 Tbsp. of the extra virgin olive oil and process till finely minced.
- Reserve half of this tapenade (about 1/2 c.) for use on Day 2.
- In a small bowl, combine the thyme, pepper and the remaining extra virgin olive oil and salt. Rub the mix over the steak.
- Grill or possibly broil the steak four to five min per side for medium.
- Remove the steak and let it sit, covered with foil, for five min.
- Reserve 1/3 (1 lb.) for use on Day 3.Divide the remaining steak into four portions and serve topped with dollops of asparagus tapenade.
- Suggested side dishes ...
- New potatoes: Place 1 lb. of scrubbed baby new potatoes in a large pot and cover with cool water. Bring to a boil. Reduce to a simmer and cook, covered, for 10 to 15 min or possibly till the potatoes are fork-tender.
- Drain and serve hot, sprinkled with kosher salt.
- Mixed green salad: Wash and dry the salad greens and dress them lightly with extra virgin olive oil and freshly squeezed lemon juice.
- Sprinkle with kosher salt and freshly grnd pepper.
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