(serve with Ranch Mashed Potatoes)
| 1-2 Tbsp Garlic, minced | 2 tsp Olive Oil |
| 1/2 tsp Coarsley Ground Black Pepper | 1/2 Cup Beef Broth |
| 1/4 tsp Salt | 1 Tbsp Dry White Wine (or apple Juice) |
| 1 12-14oz Top Loin Steak | 1/4 tsp Dijon Mustard |
| 8-10 Asparagus Spears |
In a small bowl, combine garlic, pepper, and salt. Rub mixture on boths sides of steak, pressing in the mixture with your fixtures. Place asparagus in a shallow dish and drizzle with oil. For sauce, in a medium skillet, stir together broth and wine. Cook over high heat for 4-5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm. Preheat an indoor electric grill on high setting, if available. Place steak on grill rack. Grill until desired doneness. Add asparagus to covered grill, add asparagus during the last 4-5 mintues. Serve steak and asparagus with sauce.
(A Better Homes and Gardens Recipe)
