Grilled Top Sirloin with Warm Balsamic–Sweet Onion Sauce + Charred Asparagus
A weeknight steakhouse vibe without the fuss: juicy grilled sirloin, a quick warm pan sauce with balsamic and sweet onions, and char-kissed asparagus. Classic, satisfying, and totally different from your recent rotation.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (buy 2 if very hungry; recipe assumes 8–12 oz total for 2) $11.99 (sale)
- Green Asparagus 1 lb $5.99/lb
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion $5.49
- Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
- Pantry: balsamic vinegar 1 1/2 tbsp
- Pantry: Worcestershire sauce (optional) 1 tsp
- Pantry: olive oil 2 tbsp
- Pantry: butter 1 tbsp (optional, for finishing sauce)
- Pantry: salt to taste
- Pantry: black pepper to taste
- Optional: red pepper flakes pinch
- Optional starch add-on: Organic Russet Potatoes ~3/4 lb, if you want a bigger meal $2.29/lb
Instructions
- Optional starch (oven): if you want potatoes, heat oven to 450°F. Cut ~3/4 lb russets into wedges, toss with 1 tbsp olive oil + 1/2 tsp salt + pepper, and roast 25–35 minutes, flipping once.
- Prep the grill and steak: preheat grill to medium-high. Pat dry 8–12 oz top sirloin (8 oz pack minimum). Season generously with 3/4 tsp salt and 1/2 tsp black pepper. Drizzle with 1 tsp olive oil.
- Prep the veg and aromatics: trim 1 lb asparagus (snap off woody ends). Slice 1 medium sweet onion thinly. Mince 2 garlic cloves.
- Grill the steak: grill 3–5 minutes per side depending on thickness for medium-rare to medium (125–135°F for med-rare, 135–145°F for medium). Move to a plate and rest 5–10 minutes.
- Grill the asparagus: toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Grill 4–7 minutes, turning occasionally, until charred-tender. (If no room on grill, sear in a hot skillet 5–6 minutes.)
- Make the balsamic-onion pan sauce (stovetop): while steak rests, heat a skillet over medium. Add 1 tbsp olive oil. Add sliced onion + pinch of salt and cook 8–10 minutes, stirring, until deeply softened and browned at the edges. Add minced garlic (and pinch red pepper flakes, optional) and cook 30 seconds. Stir in 1 1/2 tbsp balsamic and 1 tsp Worcestershire (optional) plus 2 tbsp water. Simmer 1 minute. Off heat, stir in 1 tbsp butter (optional) for gloss. Taste and adjust salt/pepper.
- Slice and serve: slice steak against the grain. Plate steak with grilled asparagus (and potato wedges if using) and spoon balsamic-onion sauce over the steak.
Health notes: ~700–850 calories per serving (depends on steak size and oil). High protein and iron; asparagus adds fiber/folate; balsamic-onion sauce keeps it lighter than a cream sauce.
Drink pairing: Grilled beef + sweet onion + balsamic likes medium-bodied reds with good acidity. Try Washington Merlot, Cabernet Franc, or Syrah. Local WA pick: Columbia Crest H3 Merlot (WA) or a Yakima Valley Cabernet Franc.