6 stalks trimmed asparagus, tossed in just enough oil to coat and sprinkle of salt
2 heirloom tomatoes, sliced thick, tossed in just enough oil to coat
1/2 cup balsamic vinegar
1 tbsp maple syrup
1 dime-sized amount of dijon mustard
season with salt and pepper
Remove your steaks from the fridge while the grill is preheating to two zones: 1 high heat and 1 medium/low heat. (About 10 minutes) Place a small cast-iron skillet or oven-safe saucepan onto the hot side of the grill.
Make the balsamic mixture by combining vinegar, maple, dijon, and salt and pepper in a small bowl. Set aside.
Take steaks out of the packaging, pat dry, and salt/oil both sides.
Slide onto the hot side of the grill and let cook for about 3 minutes.
Pour the balsamic mixture into the saucepan. Stir with whisk or spoon to keep from burning. Once it reaches a boil, move to lower heat and let continue to simmer until reduced by half.
Place tomatoes and asparagus directly on to the medium-low side of the grill to attain grill marks. Keep an eye on them and rotate when marks form.
Flip your steak when enough sear has appeared. Remove your veggies to tray or foil to continue to steam throughout.
Test your filet on both ends with an instant-read thermometer. When it reads between 100-110, it is perfectly medium-rare. Remove and let sit under a loose piece of foil for 5 minutes.
Top with grilled veggies, balsamic reduction, and a bit of finishing salt. Enjoy!
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