Ingredients

* 14 ounce boneless top loin steak cut about 3/4 inch thick
* 2 large cloves garlic coarsely chopped
* 1 teaspoon cracked black pepper
* 1/4 teaspoon salt
* 10 thin asparagus spears trimmed
* 2 teaspoons garlic flavored olive oil
* 1/2 cup beef broth
* 1 tablespoon dry white wine
* 1/4 teaspoon Dijon 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. In a medium skillet stir together the broth and wine then cook over high heat for 5 minutes.
4. Whisk in mustard and keep sauce warm.
5. Preheat an indoor electric grill on high setting then place steak on grill rack.
6. Grill for 10 minutes on each side turning steak once during cooking.
7. Add asparagus to grill for the last 5 minutes of grilling.
8. Spoon sauce on serving plate.
9. Cut steak in half crosswise then serve steak halves atop sauce with asparagus on top.