Saturday, May 19, 2018

Sirloin Tip Steak and Asparagus

Doesn’t This Sirloin Tip Steak and Asparagus look good? It is a meal because it also has new potatoes, but the main reason I decided to do this post wasn’t because of the’s all about the asparagus!

Asparagus is about to harvested in June and July whether it’s white or green. How do they get white asparagus? These plants never see the light of day and are grown under ground so the chlorophyll never develops to turn the asparagus green.

Have you ever noticed that asparagus shape is a bit phallic? We all know that asparagus is healthy for you, but did you know it’s one of the sexiest vegetables you can eat?

It also contains a powerful nutrient that actually offers a boost to your sex life. You might even call it an aphrodisiac. As early as the 17th century an herbalist wrote that asparagus stirs up lust in men and women. In 19th century France brides and grooms had 3 helpings of asparagus during their wedding day meal to stimulate....we’ll you know. And by the way, the French word for asparagus is asperge, which is a slang word for penis.

Asparagus is rich in vitamin B6, folate and vitamin E which help stimulate men and women sex hormones. This vegetable helps bring optimal levels of histamine that are important for a healthy sex drive. Not only is it good for your sex life, it is good for your heart, digestive system, bones and even your cells. It’s an antioxidant that helps fight heart disease, type 2 diabetes and cancer. Especially, skin cancer and colon cancer. Sounds like we need more recipes like this one, thanks to blue, that gives us the opportunity to eat more asparagus. So let’s prepare this meal for two, turn on some music, have some wine...and enjoy the rest of the evening. 😉😉


2 sirloin tip steaks
3 cloves of garlic
1/2 bunch of asparagus
3 oz radishes
1 red onion
1 lemon
6 oz new potatoes
1 large bunch of parsley
2 tablespoons capers
2 tablespoons slivered almonds
1/4 cup Parmesan, grated


Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus into 1-inch pieces on an angle. Quarter and deseed the lemon. Peel and large dice the onion. Quarter the potatoes. Finely chop the parsley leaves and stems. Roughly chop the capers and almonds. Trim off and discard the stem ends of the radishes. Cut the radishes into wedges.

Pat the steaks dry with paper towels and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and let rest for at least 5 minutes.

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.

While the potatoes and radishes cook, in a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste.

Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steakbetween 2 dishes. Top with the salsa verde. Garnish with the remaining lemon wedges. Yum Yum!

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