Anticiplate

I have made this dish four times, and every time I make it, I mean to blog about it! However, I just never get organized. This morning, though, I planned an extra portion so that I could blog about it! 

This dish is fast and simple, yet it delivers like you have slaved over your stove for hours.  The ingredient list is short, but the flavors come out complex and bright.  I chose a top sirloin steak, because when it is cut thin, it pan sears beautifully. But, you could really use any cut of meat that you prefer. Filet mignon, NY steak, or even a Porterhouse. Of course, you would have to change the cooking time accordingly:) But, I can’t guarantee that it will pan sear as well as the top sirloin. 

I have served this at a dinner party with a baked parmesan risotto, but fresh bread or even mashed potatoes would be terrific. Tonight, it was just steak and veggies for us though! 

Prep time: 10 minutes

Cook time: 10 minutes

Serves 2 (can easily be doubled) 

1 large (1 lb.) top sirloin steak , cut in half horizontally (so it is thinner)

Kosher salt and Cracked black pepper

1/2 bunch of asparagus spears, ends trimmed

2 tbsp. olive oil

1/2 tbsp. salted butter

1/2 tbsp. olive oil

1 pint cherry tomatoes, halved (multi-colored if available)

1 tsp. sugar (less if the tomatoes are sweet, like summertime)

1/4 c. fresh basil, roughly chopped

1/2 tbsp. aged balsamic

Kosher salt and Black pepper

Preheat oven to 350 degrees. 

Sprinkle the steaks with a generous amount of salt and pepper. Let come to room temperature. 

In a small baking pan, drizzle the asparagus with olive oil and season with salt and pepper. Place the asparagus in the preheated oven for 10 minutes or until roasted to your liking. 

Meanwhile, heat 1 tbsp. olive oil over high heat. Pan sear the sirloin steaks for 2-3 minutes on each side (depending on your preference for doneness or the cut of meat your choose). Take them out of the pan and cover them on a plate with tin foil to let them rest. 

Put 1/2 tbsp. butter and 1/2 tbsp. olive oil in the steak pan. Add the halved tomatoes and cook for 2-3 minutes. Add the sugar, balsamic and season with salt and pepper. Add in the basil. Stir through. 

Take the asparagus out of the oven. To plate, put the asparagus on the bottom of the plate. Top the asparagus with the steak and then spoon over tomato pan sauce.