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Main dishes

Grilled Steak with Two Sauces

Grilled Steak with Two Sauces recipe
photo by:kraft
Grilled steak is chilled, sliced and served with dollops of homemade roasted garlic and roasted red pepper sauces, sliced tomatoes and asparagus.
time
prep:
40 min
total:
3 hr
servings
total:
8 servings, about 3 oz. meat and 2 Tbsp. sauce each
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what you need

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

Make It

PREHEAT oven to 350°F. 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.

Kraft Kitchens Tips

Size-Wise
Grill up this tasty steak for your next backyard barbecue! And since it serves 8, there's plenty to go around!
Substitute
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
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