Garlicky Steak and Asparagus
1 (12 to 14 oz.) boneless beef top loin (strip) steak, about ¾-inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed
2 tsp. garlic-flavored olive oil (or regular olive oil)
1/2 c. beef broth
1 Tbsp. dry white wine
1/4 tsp. Dijon-style mustard
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 four to five minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered frill, close lid. Grill until steak is desired doneness. For a covered grill, allow three to four minutes for medium rare or five to seven minutes for medium, turning steaks once. For an uncovered grill, allow six to eight minutes for medium rare or eight to ten minutes for medium, turning steaks once. If space allows, add asparagus to covered frill for the last two to three minutes or for uncovered grill the last four to five 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 the asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.
Recipe from Better Homes and Gardens
Nutrition information per serving:
Total fat 16g
Saturated fat 5.5g
Dietary fiber .5g