Dijon Glazed Ribeyes, Asparagus, and Mushrooms


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.

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