Grilled Sirloin, Dijon Shallot Smear + Asparagus Salad

sirloin steak, Dijon shallot smear, chopped asparagus greens, minty lemon zing

1766 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 368 | Category: Array | Excellent Source of: Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Chef's Knife
  • - Grillpan
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Small Mixing Bowl
  • - Small Saute Pan
  • - Spatula
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Asparagus Pieces
  • - Baby Arugula
  • - Diced Shallots
  • - Dijon Mustard
  • - Dried Rosemary
  • - Lemon
  • - Mint
  • - Sirloin Steak

Wine Pairings by @grapefriend

We like a Côtes du Rhône here to spark a killer drink and food combination.

Beer Pairings

The mustard flavor of this dish makes us crave a stout beer.

TK Table Talk:

Have you ever missed a chance to do the right thing because you were rushing too fast? What was it?

What To Do:

1. Rub a grill pan: lightly with oil and heat over high heat.

Grilled Sirloin, Dijon Shallot Smear + Asparagus Salad - Step 1

2. Cook the Steak: Season both sides of the sirloin steak with salt and pepper. Cook 4 minutes per side, turning once. Remove to a plate and allow to rest.

Grilled Sirloin, Dijon Shallot Smear + Asparagus Salad - Step 2

3. Make Fried Shallot Dijon Smear: In a small skillet over medium heat, add 1 teaspoon olive oil and the shallots. Cook stirring until browned and crispy. Remove to a small mixing bowl. Stir in the Dijon, ¼ teaspoon of the dried rosemary (save the rest for another use) and ¼ teaspoon olive oil. Smear mixture onto the warm steaks.

Grilled Sirloin, Dijon Shallot Smear + Asparagus Salad - Step 3

4. Make the Salad: In a medium mixing bowl, add the arugula. Cut the asparagus on the diagonal into thin pieces and add to bowl. Chop mint and add to bowl.

Grilled Sirloin, Dijon Shallot Smear + Asparagus Salad - Step 4

5. Dress Salad: Cut lemon in half and squeeze half over salad (use the other half to brighten your nails). Drizzle ½ teaspoon olive oil over salad. Sprinkle with salt and pepper. Toss to coat.

To Serve: Slice steak and divide between two plates. Serve salad alongside.

Pro Tip:

Arugula starting to wilt? Give it a facelift by submerging in ice water for a minute and drying before using.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife