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Strip Loin with Garlic Grilled Asparagus

Contributed by: News Canada

(NC) - Mouths will water when you bring a platter of these well-seasoned steaks and asparagus to the table.


  • 3/4 cup (175 mL) Diana Marinade, Steak Spice flavour, divided
  • 2 tbsp (30 mL) Lea & Perrins Worcestershire Sauce
    Strip Loin with Garlic Grilled Asparagus
  • 4 thick strip loin steaks, about 2 lb (1 kg)
  • 1/4 cup (50 mL) butter
  • 6 garlic cloves, minced
  • 1 lb (500 g) asparagus spears, blanched
  • Lemon wedges


Stir Diana Marinade with Lea & Perrins Worcestershire Sauce. Pour 2/3 cup (150 mL) of the marinade mixture over the steaks; marinate for 30 minutes, turning once. Meanwhile, combine remaining marinade mixture, butter and garlic in a small saucepan. Cook, stirring, over medium heat until saucy and fragrant: keep warm.

Preheat grill to medium-high. Remove steaks from marinade and pat dry. Discard used marinade. Grill steaks for 4 to 5 minutes per side or until cooked to preferred doneness. Brush steaks with enough butter mixture to lightly coat; rest for 5 minutes.

Meanwhile, grill the asparagus for 5 minutes, turning and basting with remaining butter mixture. Transfer to a serving platter and top with the steaks. Serve with lemon wedges.

Health-it-up Twist:

To reduce the fat, omit garlic butter mixture and brush grilling steaks and asparagus with Diana Marinade Garlic & Herb flavour instead.


For perfectly blanched asparagus, cook in boiling salted water for 2 to 3 minutes, drain and quickly rinse under cold running water until cool.

Serving Size: Makes 4 Servings

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