GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD

Garlic-Roasted Beef Sirloin Steaks with Asparagus and Hot Tomato Salad image

Yield makes 4 servings

Number Of Ingredients 10

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Four 1 1/4-inch-thick sirloin steaks
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary, or 1 tablespoon dried, crushed
12 to 16 thick asparagus spears, trimmed
6 to 8 paper-thin slices prosciutto, cut in half lengthwise
4 plum (Roma) tomatoes, quartered
8 medium cremini mushrooms or small portobello mushrooms, halved
1 teaspoon kosher salt
1/2 teaspoon cracked black peppercorns

Steps:

Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.