Grilled Steak with Two Sauces

Ingredients

• 1 lb asparagus cooled steamed
• 2 lb beef sirloin steak boneless
• 1 cup chicken broth 
• 0.3 tsp pepper red crushed
• 0.3 cup grey poupon dijon mustard divided
• 0.3 cup parsley fresh divided chopped
• 1 head garlic 
• 1 Tbsp juice of lemon 
• 0.8 cup real mayo mayonnaise kraft
• 0.3 cup olive oil divided
• 0.8 cup roasted peppers red chopped
• 0.5 cup sun-dried tomatoes chopped
• 2 medium tomatoes sliced

Equipment

• bowl
• oven
• baking pan
• grill

Directions

1. Preheat oven to 350F.
2. Remove papery outside from head of garlic; separate into cloves.
3. Place in 8-inch square baking pan.
4. Add 2 Tbsp. of the olive oil and the chicken broth.
5. 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.
6. Remove garlic pulp from skin; place in medium bowl.
7. 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.
8. 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.
9. Add crushed red pepper; cover. Refrigerate at least 1 hour.
10. Remove from refrigerator about 1 hour before serving; let stand at room temperature.
11. Slice steak. Arrange on 8 serving plates along with the tomatoes and asparagus. Top with about 2 Tbsp. of each sauce.