Grilled Steak with Two Sauces

• 1 head garlic
• 1/4 cup olive oil, divided
• 1 cup chicken broth
• 1 boneless beef sirloin steak (2 lb.)
• 3/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 cup plus 2 Tbsp. GREY POUPON Dijon Mustard, divided
• 1 Tbsp. lemon juice
• 1/4 cup chopped fresh parsley, divided
• 3/4 cup chopped roasted red peppers
• 1/2 cup chopped sun-dried tomatoes
• 1/4 tsp. crushed red pepper
• 2 medium tomatoes, sliced
• 1 lb. asparagus, steamed, cooled

1. Preheat oven to 350F.
2. Remove papery outside from head of garlic; separate into cloves.
3. Place in 8-inch square baking pan.
4. Add 2 Tbsp.
5. of the olive oil and the chicken broth.
6. Bake 25 to 30 min.
7. or until garlic is soft.
8. Cool.
9. Meanwhile, preheat grill to medium heat.
10. Grill steak 8 to 10 min.
11. on each side or until cooked through.
12. Refrigerate until ready to use.
13. Remove garlic pulp from skin; place in medium bowl.
14. Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp.
15. of the parsley; mix well.
16. Refrigerate at least 1 hour to allow flavors to blend.
17. Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp.
18. mustard and remaining 2 Tbsp.
19. parsley in medium bowl.
20. Gradually add remaining 2 Tbsp.
21. olive oil, stirring constantly until well blended.
22. Add crushed red pepper; cover.
23. Refrigerate at least 1 hour.
24. Remove from refrigerator about 1 hour before serving; let stand at room temperature.
25. Slice steak.
26. Arrange on 8 serving plates along with the tomatoes and asparagus.
27. Top with about 2 Tbsp.
28. of each sauce.

garlic, olive oil, chicken broth, beef sirloin steak, mayonnaise, poupon, lemon juice, fresh parsley, red peppers, tomatoes, red pepper, tomatoes

Taken from www.kraftrecipes.com/recipes/grilled-steak-two-sauces-55306.aspx (may not work)