2 tblsps olive oil
4 x 200g beef sirloin steaks, trimmed
Salt and pepper, to taste
1 bunch asparagus, trimmed
Cracked black pepper, to serve
½ cup creme fraiche
3 tsps canned green peppercorns, drained
3 tsps Dijon mustard
To make sauce, combine all ingredients in a small bowl. Set aside.
2 Brush half the oil over both sides of steaks. Season with salt and pepper.
3 Cook on a heated barbecue grill plate over a medium to high heat for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
4 Meanwhile, brush remaining oil over asparagus.
5 Serve the steaks topped with asparagus, sauce and cracked black pepper.