Description
A vibrant summer dish featuring seared sirloin steak served with herb-infused baby potatoes and charred asparagus. High-heat grilling enhances the steak’s tenderness, while rosemary and olive oil lend a fragrant, rustic Mediterranean flair. Perfect for outdoor entertaining.
Ingredients
Sirloin steak, 1.5 kg (about 3 lbs)
Baby potatoes, 500 g (11 oz total)
Asparagus, 1 large bunch
Fresh rosemary, 2 sprigs
Olive oil, 2 tbsp
Salt and pepper, to taste
Lemon wedges, 2 medium
Instructions
Preheat grill to high heat (200°C/400°F)
Pat steak dry and season generously with salt and pepper
Quarter baby potatoes, toss with 1 tbsp olive oil, half the rosemary, salt, and pepper
Place asparagus spears on a baking sheet, drizzle with remaining 1 tbsp olive oil, add rosemary, salt, pepper, and lemon juice
Sear steak on grill for 3–5 minutes per side for medium-rare
Transfer steak to a wire rack to rest, add 1 tbsp olive oil to edges, and spoon over during resting
Grill prepared potatoes and asparagus until tender and charred (10–15 minutes)
Thinly slice steak, serve with grilled potatoes and asparagus
Garnish with fresh rosemary and lemon wedges
Notes
Use lamb shoulder or chicken thighs if substituting for steak
Opt for sweet potatoes if unavailable
Replace asparagus with green beans or snap peas
Use avocado oil for higher smoke point on grill
Kosher salt enhances flavor best
- Prep Time: 20
- Cook Time: 35
- Category: Trending
- Method: Grilling and Searing
- Cuisine: Rustic Mediterranean
Nutrition
- Serving Size: 1 serving (contains steak, potatoes, asparagus)
- Calories: 800
- Sugar: 0g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
