Sirloin Steak with Pesto and Asparagus

Sirloin Steak with Pesto & Asparagus

Yield 2

Start with local beef sirloin — sustainably raised and full of flavor. Add locally grown garlic scape pesto for zing, and local, organic asparagus. Create a spring dish with the flavor, texture, and yum factor you’ve waited for all season.


  • 2 top sirloin steaks (about 4ounces each)
  • 1 bunch (about 1 pound) thick asparagus, trimmed
  • 3 Tbsp Escape Garlic Scape Pesto, divided
  • ½ tsp salt
  • ¼ tsp pepper


  • Remove steaks from the refrigerator and bring to room temperature.
  • Heat gas or charcoal grill to high heat.
  • In a large bowl, toss asparagus with one tablespoon of the pesto.
  • Pat steak dry with paper towels, sprinkle 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.

Nutrition Facts

Serving Size 2

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.