Broiled Strip Loin with 3 Peppercorn Sauce

2 tablespoons extra-virgin olive oil

pound strip loin, 1-inch thick

1 bunch asparagus, ends trimmed

cup sliced Crimini mushrooms

1 bunch vine-ripened cherry tomatoes

1/4 cup Summer Fresh 3 Peppercorn Sauce

salt and pepper

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.

Serves 2 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

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