Steak à la Moutarde
You won’t have to ask for the cheque with this locally inspired bistro-type meal. Bon appetite!
Loading ...April 8th, 2012
Recipe & food styling by David Grenier
Prop styling by Felice Morsillo
Servings
3Prep Time
15 minutesCook Time
30 minutesIngredients
- 16 small new potatoes, halved (quartered if large)
- 4 cloves garlic, minced
- 2 fresh rosemary sprigs
- 3 tablespoons olive oil
- ¼ cup grainy mustard
- ¼ teaspoon dried tarragon
- 2 tablespoons maple syrup
- 1 teaspoon cider vinegar
- 4 New York strip steaks, 8 oz each (1¼-inch thick)
- 1 bunch asparagus, trimmed
Directions
Preheat barbecue to medium-high. In a bowl, toss potatoes, garlic and rosemary with 2 tablespoons olive oil. Season generously with salt and freshly ground pepper and arrange over a doubled, heavy-duty aluminum foil sheet. Wrap package tightly and grill 15 - 20 minutes, turning once. Potatoes are cooked when fork tender.
Meanwhile, combine mustard, tarragon, maple syrup and cider vinegar, and spread on steaks. Season with salt and pepper and set aside. Divide asparagus into 4 individual bundles, tie together with butcher's twine and brush with remaining olive oil.
Grill or broil steaks 4 minutes per side for medium-rare and asparagus bundles for 6 - 8 minutes, turning when necessary.
Nutrients Per Serving
847 calories, 48 g fat, 54 g protein, 53 g carbs, 5 g fibre. Excellent source of vitamin C, folate and iron.
