Garlic Steak with Asparagus
From sunny 17 years ago
- 5 minutes to make
- Serves 2
This recipe is worth me breaking my 'no asparagus' rule - it's such a classic combination and goes GREAT here.
Ingredients
- 2 10 - 12 oz. boneless beef top loin (strip) steak, 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.
- Preheat grill on high setting. Place steak on the grill rack, close lid. Grill until steak is desired doneness. (3 to 4 minutes for medium rare or 5 to 7 minutes for medium, turning steak once.) Add asparagus to grill for 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.
- *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.
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