Shelly's Recipe

STEAK WITH TWO SAUCES

Category: Beef Steaks

1 lb boneless beef sirloin steak
3/4 cup mayonnaise
1/4 cup roasted garlic puree
1/4 cup plus 3 tbsp Dijon Mustard, divided
1 tbsp lemon juice
1/4 cup chopped parsley, divided
3/4 cup chopped roasted red pepper
1/2 cup sun-dried tomatoes, chopped
2 to 3 tbsp olive oil
1/4 tbsp red pepper flakes
Sliced tomatoes
Steamed asparagus, cooled

Grill beef over medium heat to desired doneness and chill. Blend mayonnaise, garlic puree, 1/4 cup mustard, lemon juice and 2 tbsp parsley in medium bowl. Refrigerate at least 1 hour to blend flavors.

Combine roasted red pepper, sun-dried tomatoes, remaining 3 tbsp mustard and 2 tbsp parsley in medium bowl. Slowly add oil as needed to bind. Add red pepper flakes. Refrigerate at least 1 hour to blend flavors. Bring to room temperature before serving. Slice beef and arrange on 4 serving plates. Spoon about 2 tbsp of each sauce onto each plate. Garnish plate with sliced tomato and steamed asparagus.