BHG Garlicky Steaks And Asparagus
From mystic_river1 16 years agoIngredients
- 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick shopping list
- 1 or 2 large cloves garlic, coarsely chopped shopping list
- 1/2 tsp. cracked or coarsely ground black pepper shopping list
- 1/4 tsp. salt shopping list
- 8 to 10 thin asparagus spears, trimmed (6 oz.) shopping list
- 2 tsp. garlic-flavored olive oil or olive oil shopping list
- 1/2 cup beef broth shopping list
- 1 Tbsp. dry white wine shopping list
- 1/4 tsp. dijon-style mustard shopping list
How to make it
- 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.
- Place steak on the grill rack.
- if using a covered grill, close lid.
- Grill until steak is desired doneness.
- 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.
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