Recipe & food styling by David Grenier
Photography by David Bagosy
Prop styling by Felice Morsillo
Summer | Grilling | Beef | Main Dish | All categories...
food
Steak à la Moutarde
You won’t have to ask for the cheque with this locally inspired bistro-type meal. Bon appetite!
Ingredients (Serves 4)
| 16 | small new potatoes, halved (quartered if large) |
| 4 | cloves garlic, minced |
| 2 | fresh rosemary sprigs |
| 3 tbsp | olive oil |
| 1/4 cup | grainy mustard |
| 1/4 tsp | dried tarragon |
| 2 tbsp | maple syrup |
| 1 tsp | cider vinegar |
| 4 | each, 8-oz strip loin (1¼ inch thick) |
| 1 bunch | asparagus, trimmed |
Instructions
- 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.
Nutritional information
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.
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sharon Phillips writes:
The recipie sounds great I can't wait to try it
—posted October 16, 2008 at 4:21 p.m.
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