Steak a la Moutarde

By shauna

Ingredients

• 16 Sm. New Potatoes, halved
• 4 Garlic Cloves, minced
• 2 Sprigs Rosemary
• 3 Tbsp. Olive Oil
• 1/4 C. Grainy Mustard
• 1/4 tsp. Dried Terragon
• 2 Tbsp. Maple Syrup
• 1 tsp. Cider Vinegar
• 4 New York Strip Steaks ( 8oz. each ), 11/4-in. thick
• 1 Bunch Asparagus, trimmed

Details

Servings 4

Preparation

Step 1

Preheat barbeque to med-high. In a bowl, toss potatoes, garlic & rosemary with 2 Tbsp. oil. Season generously with salt & pepper & arrange over a doubled, heavy-duty aluminum foil sheet. Wrap pkg. tightly & grill about 20 min., turning pkg. once. Potatoes are cooked when fork tender. Meanwhile, combine mustard, terragon, maple syrup & cider vinegar, & spread on steaks. Season with salt & pepper. Set aside. Divide asparagus into 4 individual bundles, tie together with butcher's twine & brush with remaining oil. Grill steaks 4 min. per/side for med-rare & asparagus bundles for about 6 min, turning when necessary.Serve.