Top Sirloin with Grilled Asparagus and Crispy Baby Potatoes

Not everyone has a backyard, and a heavy ridged grill pan gets you most of the way to those crosshatch lines on the stovetop. Top sirloin is a smart weeknight choice: lean, beefy, and forgiving as long as you stop at medium-rare. Start the potatoes first, since they need to boil and then roast. While they crisp, the pan heats, the asparagus chars in the ridges, and the steak goes on last. Open a window; a properly hot grill pan will smoke.