I don’t eat red meat extremely often – maybe a few times per month. But sometimes I just get a hankerin’ for some STEAK!! You know what I’m talkin’ about. So when I came across this recipe while perusing my absolute favorite new cookbook, Sheet Pan Suppers by Molly Gilbert, I knew I had to have it or my life would be totally ruined.
So have it I did. And it was freaking delicious. Not only is this recipe ridiculously easy and quick, but broiling the steak on a rack perched right atop the asparagus is a brand of magic that is two-fold: one, it’s extremely efficient, but most importantly, those luscious steak drippings trickle right down onto the asparagus, bathing them in magnificent, meaty succulence. It’s almost not even fair. That asparagus did not have a shot in hell at surviving this meal.
And the combination of a warm, tender, pink morsel of steak proudly brandishing a rich, cool, creamy feta topper is, I’m certain, what continues to make the world go ’round. There is no other possible explanation.
So next time you get that jonesing for some MEAT, give this recipe a shot. Find some good grass-fed beef, slap it under the broiler, slice it up niiiiiiiiiice and thin (yeahhhhh, just like that) and go to town. I’m telling you, you will not be disappointed.
Print Recipe
Broiled Steak and Asparagus with Feta Cream Sauce
A quick, simple, meaty meal to throw together. Ladies beware: you will probably get laid in gratitude after serving up this dinner. So if you've got a headache, maybe just make something else.
Preheat your broiler with an oven rack set about four inches from the heat.
Line a sheet pan with foil, and dip a paper towel in a little olive oil to grease a wire rack (I used my cookie cooling rack, worked like a freaking charm.).
Rinse the asparagus and snap off the tough bottom ends (wherever it breaks easily, typically where the green starts to fade to white), then toss with 3 Tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper.
Arrange asparagus in a single layer on the sheet pan, then set the greased wire rack on top, making sure it lays flat and even.
Blot the steaks dry with a paper towel, and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper, then place them on the wire rack. They should be hovering right over the asparagus.
Place the pan under the broiler (the steaks should be about an inch from the heat), and let broil for about 4 to 5 minutes per side for medium rare.
For the feta cream sauce, combine the feta cheese, sour cream, remaining 2 Tbsp olive oil and cider vinegar in a food processor or blender, and puree until smooth. Add salt and pepper to taste, then fold in the chives.
When the steak is done, remove the sheet pan from the oven and allow to rest for 10 minutes.
Transfer steak to a cutting board and slice it thinly against the grain.
Serve the sliced steak and asparagus with the feta cream sauce.
