Ingredients

* 1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
* 1 or 2 large cloves garlic, coarsely chopped
* 1/2 tsp. cracked or coarsely ground black pepper
* 1/4 tsp. salt
* 8 to 10 thin asparagus spears, trimmed (6 oz.)
* 2 tsp. garlic-flavored olive oil or olive oil
* 1/2 cup beef broth
* 1 Tbsp. dry white wine
* 1/4 tsp. Dijon-style mustard

Directions

1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers.
2. Place the asparagus in a shallow dish and drizzle with the oil.
3. For sauce, in a medium skillet stir together the broth and wine.
4. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup.
5. Whisk in mustard; keep warm.
6. Preheat an indoor electric grill on high setting, if available.
7. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium
8. . For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.)
9. If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling.
10. Cook asparagus until crisp-tender.*
11. Spoon sauce on serving plate.
12. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top.
13. *Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.