Sirloin Steak and Asparagus

Preheat oven on broiler setting.

Make foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot (credit to Alton Brown for this technique).

Rub 8 oz steak (steaks are typically 1 ½” thick) with 1 T oil and salt and pepper, to taste.

Place a piece of foil on the bottom rack as a drip pan.

Place another rack in the position above this and put the steak directly on this rack.

Cook steak in this position for 4 minutes. Flip steak and cook for another 4 minutes.

Move rack with steak to top position in oven, and cook for 1-2 minutes. Flip 1 last time and cook for another 1-2 minutes.

Transfer steak to wire rack and rest for 3 to 5 minutes.

The above times are for medium doneness.

It is easiest to allow oven to completely cool before removing the foil with drippings

Asparagus

Trim the ends of ⅓ a bunch asparagus, removing 1 ½ “

Heat sauté to medium heat and 1 T olive oil

Add asparagus to pan, season with salt and pepper, and cook for 5-8 minutes.

Remove and serve topped with parmesan cheese

Feel free to also warm a roll, make a salad, or cook a separate starch if desired for dinner.

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