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garlic olive oil chicken broth beef sirloin steak mayonnaise POUPON lemon juice fresh parsley red peppers tomatoes red pepper tomatoes
Viewed: 20 - Published at: 5 years agoIngredients
- 1 head garlic
- 1/4 cup olive oil, divided
- 1 cup chicken broth
- 1 boneless beef sirloin steak (2 lb.)
- 3/4 cup KRAFT Real Mayo Mayonnaise
- 1/4 cup plus 2 Tbsp. GREY POUPON Dijon Mustard, divided
- 1 Tbsp. lemon juice
- 1/4 cup chopped fresh parsley, divided
- 3/4 cup chopped roasted red peppers
- 1/2 cup chopped sun-dried tomatoes
- 1/4 tsp. crushed red pepper
- 2 medium tomatoes, sliced
- 1 lb. asparagus, steamed, cooled
Method
- Preheat oven to 350F.
- Remove papery outside from head of garlic; separate into cloves.
- Place in 8-inch square baking pan.
- Add 2 Tbsp.
- of the olive oil and the chicken broth.
- Bake 25 to 30 min.
- or until garlic is soft.
- Cool.
- Meanwhile, preheat grill to medium heat.
- Grill steak 8 to 10 min.
- on each side or until cooked through.
- Refrigerate until ready to use.
- Remove garlic pulp from skin; place in medium bowl.
- Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp.
- of the parsley; mix well.
- Refrigerate at least 1 hour to allow flavors to blend.
- Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp.
- mustard and remaining 2 Tbsp.
- parsley in medium bowl.
- Gradually add remaining 2 Tbsp.
- olive oil, stirring constantly until well blended.
- Add crushed red pepper; cover.
- Refrigerate at least 1 hour.
- Remove from refrigerator about 1 hour before serving; let stand at room temperature.
- Slice steak.
- Arrange on 8 serving plates along with the tomatoes and asparagus.
- Top with about 2 Tbsp.
- of each sauce.
