Huffpost Taste

Steak with Asparagus and Potatoes

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Steak with Asparagus and Potatoes

Provided by:
total prep 467 calories/serving


  • Nonstick cooking spray
  • 6 oz each), pierced several times
  • 11/4 -lb 1-in.-thick boneless sirloin steak
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 11/2 lb asparagus, woody ends snapped off
  • 3/4 cup drained, bottled party olive antipasto, olives cut in half, other ingredients cut bite-size, or 3/4 cup pitted green olives, cut in half
  • 1/4 cup crumbled feta cheese with basil and tomato


  • Remove broiler pan with rack from oven; coat rack with nonstick spray. Heat broiler.
  • Microwave potatoes until fork-tender; set aside.
  • Meanwhile, place steak on broiler rack. Season with 1⁄4 tsp each salt and pepper. Broil about 4 in. from heat source 6 minutes on each side, or until an instant-read thermometer inserted from side to middle registers 155°F. Transfer to a cutting board, cover loosely with foil and let rest. (Temperature will continue to rise to 160°F for medium doneness.)
  • Spread asparagus on broiler rack. Coat with nonstick spray; sprinkle with rest of salt and pepper. Add potatoes.
  • Broil 6 to 8 minutes, turning asparagus and potatoes over halfway through broiling until asparagus are charred and crisp-tender and potato skins are crisp.
  • To serve: Place vegetables on a serving platter. Sprinkle asparagus with olive antipasto and feta. Split potatoes open. Slice steak and add to platter.