Ingredients:
garlic cloves, coarsely chopped
1/2 teaspoon black pepper ( cracked or coarsely ground)
1/4 teaspoon salt
8 -10 thin asparagus spears, trimmed ( 6 oz.)
2 teaspoons garlic-flavored olive oil or 2 teaspoons olive oil
1/2 cup beef broth
1 tablespoon dry white wine
1/4 teaspoon dijon-style mustard
2 steaks, – cut of choice ( prefer tenderloins)
Directions:
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 grill on high setting, if available, or see Conventional Method below. 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.
Conventional Method: Prepare as above but 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.
Servings: 2
Time preparation: 15 min.
Time total: 20 min.