Steak & Asparagus with Feta Cream Sauce

Ingredients

• Asparagus

  Raw

  2 lb or 906g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef top sirloin

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

  32 oz or 907g

• Feta cheese

  1 cup, crumbled or 150g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Chives

  Raw

  4 tbsp chopped or 12g

• Vinegar

  Cider

  2 tbsp or 30g

Directions

1. Position an oven rack 4-6 inches below the broiler and preheat on High. Line a rimmed sheet pan with foil and lightly oil a wire rack; set the rack aside.
2. Trim woody ends from the asparagus. Toss with half of the olive oil, a pinch of salt, and pepper. Arrange the asparagus in a single layer around the perimeter of the lined pan, leaving the center open for the rack.
3. Pat the steaks dry. Season both sides with salt and pepper, then place the wire rack over the center of the pan and set the steaks on the rack.
4. Broil until the steaks are well browned and lightly charred at the edges, about 4-5 minutes per side for medium-rare, or to your preferred doneness. Rotate the pan as needed for even browning.
5. While the steaks cook, blend the feta, sour cream, remaining olive oil, and cider vinegar until smooth. Season to taste with salt and pepper, then pulse to combine and fold in the chives.
6. Transfer the pan from the oven and let the steak and asparagus rest on the rack for 10 minutes. Slice the steak thinly against the grain and serve with the asparagus and feta cream sauce.