YOUR SOLIN GENERATED RECIPE
Grilled Steak with Herb Butter
Juicy sirloin steak grilled to perfection and topped with a melting, fragrant herb butter served alongside charred, snap-fresh asparagus spears.
INGREDIENTS
5.5 oz Grass-fed top sirloin steak
0.5 tbsp Grass-fed butter
0.5 tsp Fresh parsley
0.25 tsp Fresh thyme
0.25 tsp Minced garlic
0.5 tbsp Extra virgin olive oil
1 cup Asparagus spears
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.
Preheat your grill or grill pan to medium-high heat.
In a small bowl, combine the softened grass-fed butter, minced parsley, thyme, and garlic until well incorporated.
Pat the steak dry with a paper towel and rub with half of the olive oil, then season both sides with half of the sea salt and black pepper.
Toss the trimmed asparagus spears with the remaining olive oil and the rest of the salt and pepper.
Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
During the last 4 minutes of steak cooking, place the asparagus on the grill, turning occasionally until tender and slightly charred.
Remove the steak from the grill and let it rest on a plate for 5 minutes.
Top the rested steak with the prepared herb butter, allowing it to melt into the meat, and serve immediately with the grilled asparagus.