Grilled Sirloin Steak with Garlic Mashed Potatoes and Roasted Asparagus

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Sirloin Steak

1. Pat the four 6-oz sirloin steaks dry with paper towels, then rub all over with 2 tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon garlic powder. 4 min
2. Let the seasoned steaks rest at room temperature for 20 minutes while you prepare the other dishes. 20 min
3. Preheat a gas or charcoal grill (or a heavy grill pan) to high heat — you want it very hot before the steaks go on. 5 min
4. Timing-sensitive step. Grill the steaks over high heat for 3–4 minutes per side for medium-rare (130°F internal), turning once and not pressing down on the meat. 8 min
5. Timing-sensitive step. In the final minute of cooking, add 2 tablespoons unsalted butter and 4 fresh thyme sprigs to the grill pan (or a cast-iron skillet beside the grill) and baste the steaks repeatedly with the melted herb butter.
6. Transfer the steaks to a cutting board and rest, loosely tented with foil, for 5 minutes before slicing or serving. 5 min

Garlic Mashed Potatoesbase

1. Peel and cut 2½ pounds russet potatoes into 1-inch chunks, then place them in a large pot with the 6 peeled garlic cloves and cover with cold salted water. 8 min
2. Bring the pot to a boil over high heat, then reduce to a vigorous simmer and cook for 18–20 minutes until the potatoes are completely tender when pierced with a fork. 22 min
3. While the potatoes boil, warm ¾ cup whole milk in a small saucepan over low heat until steaming, then set aside. 4 min
4. Drain the potatoes and garlic well, return them to the hot pot, and let steam off for 2 minutes to dry out slightly. 2 min
5. Mash the potatoes and garlic with a potato masher or ricer until smooth, then fold in 4 tablespoons unsalted butter, the warmed ¾ cup milk, and ¼ cup sour cream until creamy. 4 min
6. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, taste and adjust, then garnish with 2 tablespoons thinly sliced fresh chives (optional) before serving. 2 min

Roasted Asparagusside

1. Preheat the oven to 425°F. 10 min
2. Snap the woody ends off 1½ pounds asparagus, spread the spears in a single layer on a large rimmed baking sheet, drizzle with 2 tablespoons olive oil, and toss to coat. 4 min
3. Season the asparagus with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then roast at 425°F for 12–15 minutes until tender and the tips are lightly charred. 14 min
4. Transfer the roasted asparagus to a platter, squeeze the lemon halves over the top, and finish with 1 oz finely grated parmesan cheese (optional) before serving. 2 min