Steak, Potatoes and Asparagus with Shallot Mustard Sauce (03.26.14)

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  • 4-6 baby red potatoes
  • 2 teaspoons olive oil
  • 4 Canyon Meadows Ranch sirloin steak
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 shallot, chopped
  • 1 pound asparagus, trimmed
  • Kosher Salt and Black Pepper, to taste

 

Preheat oven to 400 degrees F.

Quarter or wedge baby red potatoes. Place on a baking sheet or pan. Coat with olive oil, salt and pepper. Bake for 30 minutes.

Increase oven temperature to broil or bring grill up to high heat Bring the steak up to room temperature. Season with salt and pepper. Broil on a greased baking sheet or oiled grill for 3 minutes on each side; remove immediately. Let sit for 5 minutes. (Note: This should cook the steak to medium rare. Add additional time for more doneness.) Slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot. Meanwhile, steam the asparagus until crisp tender, 3 to 4 minutes. Top the asparagus with the mustard sauce and serve with the steak and potatoes.

Sponsor: Utah's Own-- Canyon Meadows Ranch