Grilled Steak with Two Sauces

Name: Grilled Steak with Two Sauces
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 1
Cuisine: Global
Ingredients: 454 grams asparagus, steamed, cooled; 907 grams boneless beef sirloin steak; 237 milliliters chicken broth; 0 teaspoons crushed red pepper; 59 milliliters GREY POUPON Dijon Mustard, divided; 59 milliliters chopped fresh parsley, divided; 1 head garlic; 1 Tbsp lemon juice; 177 milliliters KRAFT Real Mayo Mayonnaise; 59 milliliters olive oil, divided; 177 milliliters chopped roasted red peppers; 118 milliliters chopped sun-dried tomatoes; 2 mediums tomatoes, sliced

Grilled Steak with Two Sauces might be a good recipe to expand your main course recipe box. This recipe serves 1. One serving contains 3173 calories, 230g of protein, and 218g of fat. This recipe covers 86% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have tomatoes, grey poupon dijon mustard, chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and דל פחמימות, diet. com.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Remove papery outside from head of garlic; separate into cloves.

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Clove

Garlic

Place in 8-inch square baking pan.

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Baking Pan

Add 2 Tbsp. of the olive oil and the chicken broth.

Ingredients you will need

Chicken Broth

Olive Oil

Bake 25 to 30 min. or until garlic is soft. Cool. Meanwhile, preheat grill to medium heat. Grill steak 8 to 10 min. on each side or until cooked through. Refrigerate until ready to use.

Ingredients you will need

Garlic

Steak

Equipment you will use

Oven

Grill

Remove garlic pulp from skin; place in medium bowl.

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Garlic

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Bowl

Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp. of the parsley; mix well. Refrigerate at least 1 hour to allow flavors to blend.

Ingredients you will need

Lemon Juice

Mustard

Parsley

Mayonnaise

Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp. mustard and remaining 2 Tbsp. parsley in medium bowl. Gradually add remaining 2 Tbsp. olive oil, stirring constantly until well blended.

Ingredients you will need

Sun Dried Tomatoes

Olive Oil

Mustard

Parsley

Peppers

Equipment you will use

Bowl

Add crushed red pepper; cover. Refrigerate at least 1 hour.

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Red Pepper Flakes

Remove from refrigerator about 1 hour before serving; let stand at room temperature.

Slice steak. Arrange on 8 serving plates along with the tomatoes and asparagus. Top with about 2 Tbsp. of each sauce.

Ingredients you will need

Asparagus

Tomato

Sauce

Steak

Equipment

Ingredients

Servings:

454grams

asparagus, steamed, cooled 907grams

boneless beef sirloin steak 237milliliters

chicken broth 0teaspoons

crushed red pepper 59milliliters

GREY POUPON Dijon Mustard, divided 59milliliters

chopped fresh parsley, divided 1head

garlic 1Tbsp

lemon juice 177milliliters

KRAFT Real Mayo Mayonnaise 59milliliters

olive oil, divided 177milliliters

chopped roasted red peppers 118milliliters

chopped sun-dried tomatoes 2mediums

tomatoes, sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Nickel & Nickel Harris Vineyard Merlot. It has 4.2 out of 5 stars and a bottle costs about 40 dollars.