Grilled Steak with Baked Potato and Steamed Asparagus

Name: Grilled Steak with Baked Potato and Steamed Asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 oz Lean sirloin steak (about 170g, USDA ground beef equivalent); 1 medium Baked potato (about 118g); 1 cup Asparagus (steamed, about 240g); 15 g Olive oil (for drizzling and cooking, adjust to reach fat target); to taste Herbs (such as rosemary, thyme, or parsley); to taste Salt and pepper

825 kcal · 27 g protein · 15 minutes · 1 servings

Add to my plan

Grilled Steak with Baked Potato and Steamed Asparagus

Enjoy a classic and hearty meal featuring a juicy lean sirloin steak grilled to perfection, paired with a fluffy baked potato and tender steamed asparagus drizzled with flavorful olive oil and herbs. This balanced dish combines rich proteins, satisfying carbs, and healthy fats for a delicious and nutritious dinner.

825 kcal 27 g protein 15 minutes

Ingredients

Lean sirloin steak 6 oz
Baked potato 1 medium
Asparagus 1 cup
Olive oil 15 g
Herbs to taste
Salt and pepper to taste

Method

Prepare the baked potato. Preheat your oven to 425°F (220°C). Wash the potato thoroughly and pat it dry. Prick the potato several times with a fork to allow steam to escape. Rub the potato lightly with a small amount of olive oil and sprinkle with salt. Place the potato directly on the oven rack or on a baking sheet and bake for about 45 minutes, or until the skin is crisp and a fork easily pierces the flesh.
Tip: To check doneness, insert a fork or skewer into the potato; it should slide in easily.
Prepare the asparagus. While the potato is baking, rinse the asparagus under cold water and trim off the woody ends (about 1-2 inches from the bottom). Fill a pot with about 1 inch of water and bring it to a boil. Place a steamer basket over the boiling water, add the asparagus, cover, and steam for 4-6 minutes until tender but still crisp. Remove from heat and set aside.
Tip: Do not overcook asparagus; it should stay bright green and slightly firm.
Prepare the steak. About 10 minutes before the potato finishes, take the sirloin steak out of the fridge to bring it to room temperature. Pat it dry with paper towels. Season both sides with salt, pepper, and your choice of herbs. Heat a grill pan or outdoor grill over medium-high heat and lightly brush with olive oil to prevent sticking. Grill the steak for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness.
Tip: Use a meat thermometer if available: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the steak and finish plating. Once grilled, transfer the steak to a plate and let it rest for 5 minutes to allow juices to redistribute. Meanwhile, slice the baked potato open and fluff the inside with a fork. Drizzle the steamed asparagus and potato with about 1 tablespoon (15g) of olive oil and sprinkle with fresh herbs and a pinch of salt. Serve the steak alongside the potato and asparagus.
Tip: Resting the steak makes it juicier and more flavorful.

Pro tips

Bring the steak to room temperature before cooking to ensure even grilling.
Use a fork to prick the potato before baking to prevent it from bursting.