Steak & Asparagus with Feta Cream Sauce

Ingredients

• Asparagus

  Raw

  2 lb or 906g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Feta cheese

  6 oz or 170g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Chives

  Raw

  4 tbsp chopped or 12g

• Vinegar

  Cider

  1 ½ tbsp or 22g

Directions

1. Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack with cooking spray.
2. Snap off the bottom of one asparagus spear to find the natural breaking point. Align the rest and trim the bottoms. Place the asparagus on the prepared pan, drizzle with 3 tablespoons olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Arrange in a single layer around the pan's perimeter and set the wire rack on top, adjusting as needed.
3. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack.
4. Place the pan under the broiler so the steaks are about an inch from the heat. Broil, flipping once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. Adjust the cooking time for desired doneness.
5. While the steaks and asparagus cook, make the feta cream sauce: Combine feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree until smooth. Add salt and pepper to taste and pulse again. Fold in the chives.
6. Remove the pan from the broiler and let the steak and asparagus rest for 10 minutes on the rack. Transfer the steak to a cutting board and slice thinly against the grain. Serve with the asparagus and feta cream sauce.