Ingredients
| 16 | small new potatoes, halved (quartered if large) |
| 4 | garlic cloves, minced |
| 2 sprigs | rosemary |
| 3 tbsp | olive oil |
| 1/4 cup | grainy mustard |
| 1/4 tsp | dried tarragon |
| 2 tbsp | maple syrup |
| 1 tsp | cider vinegar |
| 4 | New York strip steaks, 8 oz each, 1-1/4 inch thick |
| 1 bunch | asparagus, trimmed |
Instructions
- Preheat barbecue to medium-high.
- In a bowl, toss potatoes, garlic and rosemary with 2 tablespoons olive oil, season generously with salt and freshly ground pepper and arrange over a doubled, heavy-duty aluminum foil sheet. Wrap package tightly and grill 15-20 minutes, turning once. Potatoes are cooked when fork tender.
- Meanwhile, combine mustard, tarragon, maple syrup and cider vinegar, and spread on steaks. Season with salt and pepper. Set aside. Divide asparagus into 4 individual bundles, tie together with butcher’s twine and brush with remaining olive oil.
- Grill steaks 4 minutes per side for medium-rare and asparagus bundles for 6-8 minutes, turning when necessary.
Serves
Serves 4
Nutrition Info
Nutrients per serving: 847 calories, 48 g fat, 54 g protein, 53 g carbs, 5 g fibre. Excellent source of vitamin C, folate and iron.
