• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • For the Steaks:
  • 16 oz sirloin steaks, 1" thick
  • 2 sprigs rosemary
  • 3 stems thyme
  • 6 sage leaves
  • For the Salad:
  • 1 bunch asparagus
  • Yellow squash
  • Scallions
  • Extra Virgin Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper
  • Salad Dressing:
  • 1/2 Shallot, minced
  • 4 cremini mushrooms, sliced
  • 1 1/2 tsp balsamic vinegar
  • 3 tsp red wine vinegar
  • 2 cloves of garlic
  • 2 stems thyme
  • 1/3 cup extra virgin olive oil
  • Salsa Verde:
  • 1/3 cup flat leaf parsley, finely chopped
  • 2 cloves garlic, crushed
  • 5 anchovy fillets, crushed
  • 1/3 cup extra Virgin Olive Oil
  • 1 tsp Sirracha chili sauce (optional)
  • 1/2 shallot, minced
  • 1 tablespoon freshly squeezed lemon juice


  • For the salad:
  • Heat medium saute pan over medium high heat and grill asparagus for 5 minutes, or until slightly tender (asparagus should still have a "bite" to it. Do not let it get too soft). Let cool and cut into rounds.
  • Chop white parts of scallion and grill until lightly browned, approximately 1 minute. Slice summer squash and marinate with a light drizzle of extra virgin olive oil and salt and pepper. Julienne the summer squash and mix all ingredients together. Toss with pecorino and season. Let cool slightly.
  • For the Steak:
  • Marinate steaks with salt, pepper, herbs, and extra virgin olive oil. Grill beef with herbs for 3 minutes on each side for medium rare. Slice thin and let rest for 10 minutes.
  • For the Salsa Verde:
  • Mix all ingredients together. Adjust with salt and pepper.
  • To Serve:
  • Pile the asparagus and squash salad in the center of the plate. Top with sliced steak. Drizzle with salsa verde. Serve immediately.

Categories: Beef  Vegetable 

Author Credit: Top Chef

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