| Ingredients
1/4 tsp. Dijon-style mustard
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
1 12- to 14-oz. boneless beef top loin (strip) steak, cut about
3/4 inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 cup beef broth
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or olive oil
1 Tbsp. dry white wine
Rub the steak on both sides with a mixture of the garlic, pepper,
and salt, pressing in the mixture with your fingers. Place the asparagus
in a shallow dish and drizzle with the oil. For sauce, in a medium
skillet stir together the broth and wine. Cook over high heat for
4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in
mustard; keep warm. Preheat an indoor electric grill on high setting,
if available. Place steak on the grill rack. If using a covered
grill, close lid. Grill until steak is desired doneness. (For a
covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes
for medium. For an uncovered grill, allow 6 to 8 minutes for medium
rare or 8 to 10 minutes for medium, turning steak once.) If space
allows, add asparagus to covered grill for the last 2 to 3 minutes
or for uncovered grill the last 4 to 5 minutes of grilling. Cook
asparagus until crisp-tender. Spoon sauce on serving plate. Cut
steak in half crosswise. Serve steak halves atop sauce with asparagus
on top. Makes 2 servings.
*Note: The asparagus cooking time will vary with the size of asparagus.
Also, if there is no room on the grill, the asparagus can be grilled
after the steak.
Conventional Method: Prepare as above through Step 1. Place steak
on the unheated rack of a broiler pan. Broil 3 to 4 inches from
the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes
for medium, turning once and adding asparagus to the rack of the
broiler pan the last 2 minutes of broiling. Serve as directed above.
This recipe was sent by Jason Karef
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