One bunch of asparagus, woody portions removed
1 pint cherry tomatoes
One onion, sliced in half, then into half moon rings, and then separate the half moons into strands
1/4 c. Olive oil
Kosher salt
Freshly ground black pepper
2 sirloin tip steaks, about 1″ thick, 2 1/4 lbs. total

1/2 stick butter
1 c. cream
1 T. Worcestershire sauce
1/2 c. crumbled blue cheese

Line a sheet pan with heavy duty aluminum foil. Preheat broiler. Use one bowl as your veggie tossing bowl. Drizzle onions with 1 T. olive oil, and sprinkle with salt and pepper. Scatter onions over sheet pan. Toss asparagus with 2 T. oil, sprinkle with salt and pepper, and lay stalks across pan, in a row one deep, so that they roast, rather than steam. By this time you’ll probably have oil and salt and pepper in the bottom of your bowl, so toss the tomatoes in that, adding more if you need to for everything to be glossy and well seasoned. Place pan in oven whose broiler has been pre-heated, about 4″ away from heating element. Broil veggies for 3 minutes. Remove tray from oven. Place a baking rack that has been sprayed with cooking spray over top of the veggies. Blot steaks with paper towels so that steaks will brown, and not steam, and season steaks generously with salt and pepper. Place steaks on rack and place in oven to broil. Broil for 3-4 minutes. Flip steaks, and broil other side. Remove from oven, and allow steaks to rest on a cutting board, while you make your sauce.

Put 1/2 stick of butter into skillet (I prefer cast iron) and melt butter over medium high heat. Take onion strands from sheet pan, and allow onions to caramelize in melted butter. When you have achieved lovely brown edges, add 1 c. cream and Worcestershire sauce to pan, and allow liquid to begin to bubble. Add crumbled blue cheese, and stir until cheese melts.

Now, your steak should be ready to slice, against the grain. Serve steak with sauce, and the asparagus, and tomatoes as your side dishes