Spring here means that asparagus makes an appearance on the dinner plate about as often as I can get it. Here I paired it with a simple sirloin and a baked potato for the perfect Sunday dinner.
I trimmed the asparagus and started it marinating in one glug of olive oil, 2 glugs of balsamic vinegar, a squirt of dark mustard, and a dash of kosher salt.
I fired up the Big Green Egg and set it up for a hot (600°F+) direct cook.
This dry-aged sirloin just needed a light coating of olive oil and a bit of kosher salt and fresh-ground black pepper and it was ready for the grill.
I grilled it over the hottest part of the grill for 90 seconds of undisturbed searing. I rotated it 90 degrees and gave it another 30 seconds. I flipped the meat and repeated the process on the other side.
I shoot for medium-rare with steak. So after I flipped the steak I checked the internal temp. When it hit 125°F internal (about another 30 seconds), I pulled it off the grill and onto a warm plate and covered it with another plate, and let it rest while I grilled the asparagus.
I left the lid open and grilled the asparagus for about 5 minutes, turning frequently, until the spears started to brown and caramelize.
It was still a little too cold to dine al fresco, but Spring’s longer days meant I could actually see what I was grilling ;).