The trick to this meal is the highly seasoned asparagus plays off the simple, succulent steak and earthy, fluffy potatoes with melted cheese. If you can't find tapenade in your grocery, you can make your own.
INGREDIENTS:
* 4 russet potatoes
* 1-1/2 lb. boneless sirloin steak
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1-1/2 lbs. asparagus
* 1/2 cup tapenade
* 1/4 cup feta cheese or chevre (goat cheese)
PREPARATION:
Prick potatoes several times with fork. Microwave potatoes on high power until tender, about 16 minutes, or bake them at 400 degrees until tender, 50-60 minutes.
Place steak on broiler rack and season with half of the salt and pepper. Broil 4" from heat for 5 minutes. Turn over and broil 5-6 minutes longer until of desired doneness (these times are for medium doneness). Remove steak from oven, cover with foil, and let rest.
Place asparagus on same broiler rack (you don't have to clean it), and broil asparagus for 3 minutes. Add potatoes and broil 3-5 minutes longer, turning asparagus and potatoes once, until they are almost charred and crisp. Cut slit in top of potatoes and push in ends to fluff.
Place on serving platter; spoon tapenade over asparagus, and feta cheese into potatoes. 4 servings
