Grilled Herbed Sirloin with Asparagus

You can “grill” this meal indoors. Grill the steaks on high for 3 to 5 minutes; remove to a serving platter and keep warm. Lower the grill temperature to medium and grill the asparagus until crisp-tender, about 2 to 4 minutes.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 cloves garlic, minced
  • 1 Tbsp. dried basil
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. dried mint leaves
  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 4 sirloin steaks (4 oz. each), cut 1 inch thick
  • 1 lb. asparagus spears, cleaned and trimmed
  • 1 pint cherry tomatoes


  • In a small bowl, mix together the garlic, basil, thyme, rosemary, mint, and oil. Coat both sides of the steaks with half of the mixture.
  • Evenly coat the asparagus with the remaining garlic-herb mixture. Divide the mixture among four pieces of aluminum foil and fold the foil over to make a packet.
  • Bring the grill to temperature. Add the asparagus packets to the back of the grill. Grill the steaks over direct medium heat for 5 minutes. Turn the steaks and asparagus packet. Grill until the steaks reach the desired doneness: another 2 minutes for medium-rare or 3 to 4 minutes for medium. Serve with tomatoes.