Broiled Steak & Asparagus with Feta Cream Sauce

Well done, steak!

This recipe is a wonderful way to start the weekend! Thick & juicy top sirloin steaks and crispy asparagus all topped with feta cream sauce.

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 4

Ingredients You'll Need

  • 4 Free Range Top Sirloin Steaks
  • 2 bunches asparagus
  • Olive oil cooking spray
  • 5 tbsp. extra virgin olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup feta cheese, crumbled
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, finely chopped


  1. Preheat broiler with a rack 4 inches from the heat
  2. Line a baking sheet with aluminum foil and mist with cooking spray
  3. Trim asparagus and place on the prepared pan
  4. Drizzle with olive oil, sprinkle with salt and pepper, tossing to coat
  5. Blot the steaks dry with paper towel and season with salt and pepper
  6. Place steaks on the wire rack
  7. Place the pan with the asparagus under the steaks
  8. Steaks should be around 1 inch away from the heat
  9. Broil, fipping once, until well browned and charred at the edges
  10. Make the feta cream sauce by combining feta cheese, sour cream, olive oil in a blender
  11. Puree the ingredients until smooth, adding salt and pepper to taste
  12. Pour the sauce into a bowl and fold in the chives
  13. Remove pan from oven and allow steak and asparagus to rest for 10 minutes
  14. Slice steak thinly against the grain and serve with asparagus and feta cream sauce

Discussion 4 comments

Debby says:

Your No. 10 direction states Cider Vinegar…. there is no cider vinegar in the recipe. Can you please tell me how much to use.
Recipe looks and sounds quite yummy! I definitely want to try.
thank you.

Meridian Meats says:

Hi Debby,
My apologies for our error. If you could use roughly 2 tbsp. of apple cider vinegar, that would be my best suggestion. Thank you for letting us know of our error. I have now added it to our list of ingredients 🙂

Maggie says:

How long do you broil the steaks?

dylan says:

Hi Maggie,

It will depend on the oven and how close you can get the steaks to the broiler. It’s best to keep an eye on them and as the directions say, “broil, flipping once, until well browned and charred at the edges”.

Dylan at Meridian

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