Ingredients Jump to Instructions ↓

  1. 4 baking potatoes (about 6 oz each), pierced several times 11/4-lb 1-in.-thick boneless sirloin steak

  2. 1/2 tsp salt

  3. 1/2 tsp pepper

  4. 11/2 lb asparagus, woody ends snapped off

  5. 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

  6. 1/4 cup crumbled feta cheese with basil and tomato

Instructions Jump to Ingredients ↑

  1. Remove broiler pan with rack from oven; coat rack with nonstick spray. Heat broiler.

  2. Microwave potatoes until fork-tender; set aside.

  3. 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.) 4. Spread asparagus on broiler rack. Coat with nonstick spray; sprinkle with rest of salt and pepper. Add potatoes.

  4. 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.

  5. To serve: Place vegetables on a serving platter. Sprinkle asparagus with olive antipasto and feta. Split potatoes open. Slice steak and add to platter.


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