Grilled Steak with Two Sauces

• 1 pound boneless beef sirloin steak
• 3/4 cup mayonnaise
• 1/4 cup roasted garlic puree
• 1/4 cup plus 3 tablespoons Dijon Mustard, divided
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley, divided
• 3/4 cup chopped roasted red pepper
• 1/2 cup sundried tomatoes, chopped
• 2 to 3 tablespoons olive oil
• 1/4 Teaspoon red pepper flakes
• Sliced tomatoes
• Steamed asparagus, cooled

Grill beef over medium heat to desired doneness and chill. Blend mayonnaise, garlic puree, 1/4 cup mustard, lemon juice and 2 tablespoons parsley in medium bowl. Refrigerate at least 1 hour to blend flavors. Combine roasted red pepper, sundried tomatoes, remaining 3 tablespoons mustard and 2 tablespoons parsley in medium bowl. Slowly add oil as needed to bind. Add red pepper flakes. Refrigerate at least 1 hour to blend flavors. Bring to room temperature before serving. Slice beef and arrange on 4 serving plates. Spoon about 2 tablespoons of each sauce onto each plate. Garnish plate with sliced tomato and steamed asparagus.