2 boneless ribeyes, about 1" thick each
4 tablespoons Dijon mustard
2 tablespoon sugar free maple syrup
1 tablespoon apple cider vinegar 3 cloves fresh garlic, minced 1 tablespoon water 1 teaspoon Pink salt
1 teaspoon cracked black pepper
6 medium sized asparagus, sliced into 2-1/2" size
1/3 cup sliced baby portobello mushrooms
3 tablespoons pomegranate seeds
Prepare a grill or grill pan for medium-high heat cooking. In a small bowl, whisk together mustard, maple syrup, apple cider vinegar, minced garlic and water. Set aside 2 tablespoons of the mixture for glazing steak while grilling; the rest will be used as a sauce for the mushrooms and asparagus. Sprinkle steak with salt and pepper, and grill for 2 minutes on each side. Brush both sides of steak with reserved 2 tablespoons Dijon mixture and continue to cook, turning once or twice, until steak reaches the desired doneness, 2 to 4 minutes longer. Let steak rest on a cutting board covered loosely with foil for 10 minutes.
In the same pan, add in the sliced asparagus and mushrooms, cover with a lid and add in the remaining sauce. Steam for 4 minutes. Remove from heat. Serve with steak and sprinkle pomegranate seeds over asparagus.