Filed Under: main-dish, marinate, north-american, spicesherbs, Under 20 Mins

Steak à  la Moutarde

You won't have to ask for the cheque with this bistro-inspired meal. Bon appetite!

Loading ... Loading ...

April 8th, 2012

Recipe & food styling by David GrenierPhotography by David BagosyProp styling by Felice Morsillo

Print Page

No Comments  | 

Pin It
Servings
3
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
  • 16 small new potatoes, halved (quartered if large)
  • 4 cloves garlic, minced
  • 2 fresh rosemary sprigs
  • 3 tablespoons olive oil
  • 1/4 Cups grainy mustard
  • 1/4 teaspoons dried tarragon
  • 2 tablespoons maple syrup
  • 1 teaspoon cider vinegar
  • 4 New York strip steaks, 8-oz each (1 1/4 inch thick)
  • 11 bunch asparagus, trimmed
    • Directions
  • 1.

    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.

  • 2.

    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.

  • 3.

    Grill or broil steaks 4 minutes per side for medium-rare and asparagus bundles for 6-8 minutes, turning when necessary.

    • Nutrients Per Serving
    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.
    Steak à  la Moutarde
    More Like This
    1. Love It or Leave It: Jenny McCarthy in Victoria Beckham at the American Music Awards
    2. Love It or Leave It: Naomi Watts in Nina Ricci at the 37th Deauville American Film Festival
    3. 5 Ways to Get in Touch with Santa

    Leave a Comment

    CAPTCHA Image
    *