Preheat oven to 350°F. Remove papery outside from head of garlic; separate into cloves. Place in 8-inch square baking pan. Add 2 Tbsp. of the olive oil and the chicken broth. Bake 25 to 30 min. or until garlic is soft. Cool. Meanwhile, preheat grill to medium heat. Grill steak 8 to 10 min. on each side or until cooked through. Refrigerate until ready to use.
Remove garlic pulp from skin; place in medium bowl. Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp. of the parsley; mix well. Refrigerate at least 1 hour to allow flavors to blend. Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp. mustard and remaining 2 Tbsp. parsley in medium bowl. Gradually add remaining 2 Tbsp. olive oil, stirring constantly until well blended. Add crushed red pepper; cover. Refrigerate at least 1 hour. Remove from refrigerator about 1 hour before serving; let stand at room temperature.
Slice steak. Arrange on 8 serving plates along with the tomatoes and asparagus. Top with about 2 Tbsp. of each sauce.
Grill up this tasty steak for your next backyard barbecue! And since it serves 8, there's plenty to go around!
Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 3 oz. meat and 2 Tbsp. sauce each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.