Recipe by Lorrie in Montreal
Sourced from:"The Complete Idiot's Guide to Terrific Diabetic Meals"
Top Review by Andi of Longmeadow Farm
Followed this exactly, however, I did not cut up the steak, I just let DH devour the steak and asparagus as such. And I grilled mine outside. That's it! All the rest stayed exactly the same. Yum the mustard sauce is one of the yummiest creations that I have tasted! It marries perfectly to the asparagus and the steak. I chose the grill to prepare both the steak and asparagus and enjoy both immensely. Oh boy, easy to make too! Lovely, and will make again more often. Made for Everyday is a Holiday! May 2009
- vegetable oil cooking spray
- 1 beef loin strip steak, cut about 3/4-inch thick, trimmed of all fat
- 1-2 garlic clove, coarsely chopped
- 2.46 ml cracked black pepper
- 8-10 thin asparagus spears, trimmed
- 9.85 ml olive oil
- 118.29 ml low sodium beef broth
- 14.79 ml dry white wine
- 1.23 ml Dijon mustard
Directions See How It's Made
- Rub steak on both sides with a mixture of garlic and pepper.
- Place asparagus in shallow dish and drizzle with oil.
- For sauce, in a medium skillet stir together broth and wine.
- Cook over high heat for 4 to 5 minutes or until mixture is reduced in volume to 1/4 cup.
- Whisk in mustard.
- Remove from heat and keep warm.
- Preheat the broiler.
- Spray an unheated broiler pan with cooking spray and place steak on it. 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 place asparagus into the pan next to the steak for the last two minutes of broiling.
- Spoon sauce onto a plate.
- Cut steak in half crosswise and place atop sauce.
- Top with asparagus spears.