Grilled Sirloin Steak with Pesto and Asparagus
Yield 2 servings
Flavorful garlic scape pesto makes this steak and asparagus a quick, and easy dish for a weeknight dinner.
2 Peterson top sirloin steaks (about 4 ounces each)
1 bunch (about 1 pound) asparagus, trimmed
3 tablespoons Escape Garlic Scape Pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
Remove steaks from the refrigerator and bring to room temperature. Heat gas or charcoal grill for high heat. In a large bowl, toss asparagus with one tablespoon of the pesto.
Pat steak dry with paper towels, sprinkled with salt and pepper.
Place steak and asparagus on the grill. Cook the steak and asparagus 4 to 5 minutes per side, turning once until a thermometer inserted into the thickest part of the steak registers 125°F for medium-rare or desired doneness and asparagus is crisp-tender.
Rest the steaks on a cutting board 5 minutes before slicing. Serve steaks and asparagus with additional pesto.