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Preheat the barbecue to medium-high.
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Season the steaks with salt and pepper on both sides. Lightly brush asparagus with olive oil.
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Place steaks, asparagus, and peppers on the grill.
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Cook steaks 4 to 6 minutes per side with the lid closed or until the meat thermometer registers 63°C (145°F) for rare doneness.
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Cook asparagus and pepper 3 minutes per side or until grilled but still tender-crisp. Cool vegetables then cut into bite-size pieces.
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In the meantime, heat the sauce according to package directions. Keep warm.
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Whisk together the vinegar, olive oil, marjoram, salt and pepper in a small bowl.
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Combine the lettuce, cucumber, green onion, asparagus, pepper, and vinaigrette in a large bowl.
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Serve the T-bone steaks topped with peppercorn sauce alongside the grilled vegetable salad.
TIPS:
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Trim the asparagus by snapping off the hard white stalks at the bottom (about 2 cm/1 in.)
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To make barbecuing asparagus easier, fashion it into a raft by placing 4 or 5 spears side by side. Use wooden skewers (soaked an hour beforehand) to spear the tips and bases.
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If you've gone to the trouble of making nice grill patterns on the steaks, serve them with the sauce underneath so the pattern is not hidden.
For cooking on the stove : In a large skillet, brown the meat in 30 mL (2 tbsp.) butter or oil for 4 minutes on each side or until the meat thermometer registers 63°C (145°F) for rare doneness. Keep the meat on a warm plate.
For the vegetables : With the rack in the middle position, preheat the oven to 200°C (400°F). Spread the asparagus and the red peppers on a baking sheet. Bake for 15 minutes.