Grilled Sirloin with Spring Vegetables and a Duo of Sauces
  • Servings: 2
  • 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
  1. For the salad:
  2. 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.
  3. 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.
  4. For the Steak:
  5. 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.
  6. For the Salsa Verde:
  7. Mix all ingredients together. Adjust with salt and pepper.
  8. To Serve:
  9. Pile the asparagus and squash salad in the center of the plate. Top with sliced steak. Drizzle with salsa verde. Serve immediately.