Huffpost Taste

Steak, Asparagus & Potato Dinner

Posted: Updated:

Steak, Asparagus & Potato Dinner

Provided by:
total prep 467 calories/serving


  • 7 oz each), pierced several times
  • 1 -/4-lb -in.-thick boneless beef sirloin steak
  • 1/2 tsp each salt and pepper
  • 1 -/2 lb medium-thick asparagus, woody ends snapped off
  • Nonstick spray
  • 3/4 cup drained, bottled party olive antipasto (found in olive section), olives cut in half and other ingredients cut bite-size, or 3/4 cup pitted olives, cut in half
  • 1/4 cup crumbled feta cheese with basil and tomato


  • Remove broiler pan with rack from over; coat rack with nonstick spray. Heat broiler.
  • Microwave potatoes on high, repositioning them halfway through cooking, 16 minutes until fork tender (see Note).
  • Meanwhile place steak on broiler rack. Sprinkle with 1/4 tsp each salt and pepper. Broil 4 in. from heat source 6 minutes. Turn steak over; broil 5 to 6 minutes until an instant-read thermometer inserted in center registers 155ºF. Place on cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160º for medium doneness).
  • Place asparagus in a single layer on broiler rack (no need to clean rack first). Coat asparagus with nonstick spray; sprinkle with remaining 1/4 tsp each salt and pepper. Add potatoes.
  • Broil 6 to 8 minutes, turning asparagus and potatoes over halfway through broiling until asparagus is charred and crisp-tender and potato skis are crisp.
  • To serve: Place on serving platter. Sprinkle asparagus with olive antipasto and feta. Split potatoes open, slice steak and add to platter.
  • Note: We cooked the potatoes in a 750-watt microwave. If yours has a different wattage, adjust cooking time accordingly.