photo by Peter J
- Ready In:
- garlic clove, 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)
- 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.
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I have made this a few times now and just havent had a chance to review yet. But the kids and I all love it and the kids are more chicken peoples than steak, but they will gobble this all up!. I use the cheaper cuts of steak to be more economical and it turns out tender and delicious and I am going to double the asparagus next time because they fight over it!
Really quick, really good! I didn't have garlic oil so blended some olive oil with a bit of garlic powder before drizzling over the asparagus. The only other change I made was to use a teaspoon of dijon mustard, I thought that was really worthwhile to add a bit more mustard flavor and thicken the sauce a fraction more. Was terrific served with a few lettuce and spinach leaves around the outside of the plate.
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Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!