Spring Sirloin & Asparagus

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.

The Cook

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 ;).

3 thoughts on “Spring Sirloin & Asparagus”

  1. Beautiful! We went to friends last night for dinner and had steak, asparagus and a big-ol baked potato. Fabulous meal in my humble opinion. And memorable since in the middle of the feast came the Tebow news. Years from now it will be “do you remember what you were doing when you heard about the Tebow draft?” 🙂

    1. I made what was supposed to be a quick run into our local yuppie market to just get some brats for a quick dinner and ran right into a sale they were having on their sirloins. So much for brats.

      If I can get dry-aged for anything close to reasonable (like this sale), I like to get it. It’s just more tender and flavorful. I won’t pay an arm and a leg for it, and I don’t have the fridge space to age it myself, but I sure do like it when I can get it.

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