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American

Sirloin and Asparagus

A pan-seared sirloin rests while asparagus cooks in the same skillet with the steak drippings.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
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Sliced sirloin with asparagus on a platter

Photo: irrational_cat (CC BY-SA). Source

Why you’ll love it

  • Dry the steak.
  • Sear, then rest. Slice against the grain.
  • Asparagus uses the fond.
  • 130°F for medium-rare, or cook it further if you prefer.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Season the steak. Sear in oil over medium-high, about 4 minutes per side, to 130°F for medium-rare. Rest 5 minutes.

  2. 2

    Add the asparagus to the skillet. Cook 4 to 5 minutes, until bright and tender, adding garlic in the last minute.

  3. 3

    Squeeze on the lemon juice. Slice the steak and serve it with the asparagus.

  4. 4

    Slice the steak against the grain and let the slices sit on the platter for a minute.

Pro tips

  • A thick steak needs more time. Use a thermometer, not the clock.
  • Do not slice before it rests or the juices run out.
  • If the asparagus is very thick, give it 2 more minutes.

Easy substitutions

Sirloin
New York strip
Asparagus
Green beans

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm gently. The steak will cook past medium-rare.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
320
Protein
40 g
Carbs
6 g
Fat
14 g
Fiber
3 g

Moderate · Stovetop · High Protein, Gluten-Free, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients