Garlicky Steak and Asparagus
Tender beef steaks are great for indoor electric grills as is asparagus since both cook in a short time.
Makes 2 servings.
Ingredients:
1 12 to 14 oz. boneless beef top loin
(strip) steak, cut about 3/4 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 (6 oz.)
2 tsp. garlic-flavored olive oil or
olive oil
1/2 cup beef broth
1 Tbs. 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 4 to
5 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. Grill
until steak is desired doneness. Allow 3 to 4
minutes for medium rare or 5 to 7 minutes for
medium. If space allows, add asparagus to grill
for the last 2 to 3 minutes.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.
B-man
