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
- 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.
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