This is a quick dinner that tastes like you spent hours slaving in the kitchen. I modified a recipe from epicurious once again. The most important ingredient in the glaze is the oyster sauce. When I looked over the recipe and read a few of the reviews, some reviewers used fish sauce rather than the oyster sauce, they are not at all alike, oyster sauce has a bit of fish flavor but it also has a nice sweetness that fish sauce doesn’t have. So, head to your grocery store and look in the Asian food section for oyster sauce if don’t have it, it’s definitely worth buying for this recipe. The original recipe called for flank steak, I had strip steaks in the refrigerator, so that’s what I used but this would be great with flank steak, a much healthier cut of red meat than strip steak, but every once in a while I really enjoy some red meat! Because I really like a great steak now and then with undoctored red meat flavor, I’m not inclined to add much in the way of sauce to the meat, but this recipe breaks that rule, it is delicious. I hope you give it a try.
1/2 cup oyster sauce
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon mustard seeds
1 pound asparagus, trimmed
2 strip steaks
Mix oyster sauce, balsamic vinegar, mustard and mustard seeds in small bowl. Add strip steaks and sauce mixture to a ziplok bag and toss until steaks are well coated. Once steaks are well coated with sauce/glaze add asparagus to the bag and gently toss until asparagus is well coated with sauce.
Preheat gas grill to medium high heat. Use a grill basket for asparagus or cover a portion of grill with heavy duty aluminum foil and prepare asparagus on aluminum foil area of grill. Grill for about 5 minutes per side for medium rare steaks. Grill asparagus to cook for similar time as steak. Allow meat to rest covered with aluminum foil for 10 to 15 minutes before serving.