Broiled Steak and Asparagus with Feta Sauce
Welcome back, asparagus!!! After another long, cold winter I was really excited to see asparagus in the farmers market last week. I love asparagus roasted, and this is a nice way to roast them while also preparing the rest of your dinner.
I ended up using a sirloin steak because that is what I could find. I can’t see why you couldn’t try skirt or hanger steak either.
I found the asparagus to take about 10 minutes longer than the steak so ideally you should start them at the same time and while the steak is resting on a carving board keep roasting the asparagus. The feta sauce is delicious. I used some extra sauce on baked potatoes the next day and it was awesome.
Olive oil cooking spray
2 bunches asparagus (about 2 lbs.)
5 TB. extra virgin olive oil
3/4 ts. kosher salt
1/2 ts. freshly ground black pepper
2 steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 ounces) crumbled feta cheese
1/2 cup sour cream
2 TB. apple cider vinegar
1/4 cup finely chopped fresh chives
Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.
Snap off the bottom of each asparagus spear, wherever it breaks easily. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even.
Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack.
Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.)
While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives.
Remove the pan from the broiler and allow the steak to rest for 10 minutes on the rack while the asparagus finishes roasting. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.
