1. Preheat broiler to high heat with a rack in the top third of the oven. Season strip loin on both sides with salt and pepper.
2. Arrange asparagus on a rimmed baking sheet lined with tin foil. Lay the steak crosswise on top of the asparagus. The asparagus will act as a rack and promote even cooking. Drizzle the steak and asparagus with extra-virgin olive oil. On the sides of the baking sheet, place the cherry tomatoes and coat lightly with olive oil. Place the baking sheet under the broiler, and broil for 6 minutes.
3. Remove the baking sheet from the oven. Remove and set cherry tomatoes aside. Flip the strip loin and place back under the broiler for another 6-7 minutes until the steak is medium. Transfer strip loin to a cutting board and tent with tin foil. Continue broiling asparagus for 2 minutes more. Meanwhile, heat Summer Fresh 3 Peppercorn Sauce in a small saucepan over low-medium heat until just simmering.
4. To serve, arrange asparagus, strip loin and cherry tomatoes on a large plate. Drizzle 3 Peppercorn Sauce onto the strip loin. Place any remaining sauce on the table. For an added touch of bistro flare, slice and serve strip loin at the table.
Calories per serving: 377.8, Fat 24.5grams, Cholesterol 67mg, Sodium 534.8mg, Carbohydrates 10.4 grams, Fibre 3.5 grams, Sugar 2.7 grams,Protein 24.9grams