The perfect recipe for when you want to simultaneously impress and kick back. The hardest part is stirring together a super delish, super simple sauce. Then sit back and let the grill do all the work.....
Makes 4 servings
What you need
3/4 cup Tessemae’s Italian
2 tablespoons Tessemae’s Yellow Mustard
10 cornichons, finely chopped
1 tablespoon chopped drained capers
coarse salt and freshly ground black pepper
6 hard cooked eggs, chopped
1 ½ pounds skirt steak
1 pound asparagus, trimmed
What you do
- Whisk together ½ cup Italian, Yellow Mustard, cornichons, capers and salt and pepper to taste. Gently stir in chopped eggs.
- Drizzle steak and asparagus with remaining ¼ cup Italian and sprinkle with salt and pepper to taste.
- Heat grill or grill pan to medium-high heat. Place steaks and asparagus on the grill. Grill steak until medium-rare, about 4 minutes per side. Grill asparagus until lightly charred, about 4 minutes.
- Let steaks rest 5 minutes before slicing. Serve steak and asparagus with gribiche sauce.