For the Steak: Pat and dry the steak. Season with salt, pepper and garlic powder. Rub with olive oil on both sides and grill on medium high heat for 4 minutes on each side, or until its internal temperature is 135 degrees Fahrenheit. Let the steak rest for 10 minutes while you assemble the board.For the spinach: Add olive oil to a small skillet over medium heat. Toss in garlic and sauté for 30 seconds. Add spinach and stir until it’s all coated with oil. Cover and let it cook for 2 minutes or until wilted.For the mushrooms: Slice into thin slices. In a medium skillet, melt butter. Add the mushrooms and sauté for 3-4 minutes. Add Worcestershire Sauce and sauté for another 3-4 minutes until golden.For the tomatoes: Drizzle with olive oil. Season with salt. Roast or grill for 15-20 minutes and remove.For the Crostini: Cut baguette into slices. Drizzle with olive oil and toast on a skillet or grill, 2 minutes per side till golden.For the board: Add arugula to your board as a base. Using small bowls, top with your Maple Mayonnaise and Dijon Mustard. Then, add your vegetables: sautéed spinach, mushrooms and roasted tomatoes. Add slices of toasted bread along the sides, leaving room for the steak at the centre of the board.Once your steak has fully rested, cut against the grain and place in the middle of the board.Fill in any empty spaces with extra condiments or cornichons.Serve and enjoy!NOTES: Spinach and tomatoes can always be served fresh, not cooked, for an easier cooking experience.Everything except for the steak can be made ahead of time and served at room temperature.Source : Gigi Madanipour

For the steak : 18 oz (226 g) AAA Top Sirloin 1/4 teaspoon (1.25 mL) salt 1/4 teaspoon (1.25 mL) pepper 1/4 c. à thé (1.25 mL) garlic powder Olive oil For the board : 2 cups (454 g) Arugula 1/4 cup (60 mL) Selection Dijon Prepared Mustard 1/2 cup (125 mL) Le Connaisseur Maple Flavoured Mayonnaise For the spinach : 3 cups (681 g) fresh spinach 2 tablespoons (30 mL) olive oil 2 cloves garlic, minced For the mushrooms : 1 cup (227 g) white mushrooms, thinly sliced 2 tablespoons (30 mL) butter 2 tablespoons (30 mL) Worcestershire sauce For the tomatoes : 1 cup (227 g) Grape Tomatoes 2 tablespoons (30 mL) extra virgin olive oil 1 teaspoon (5 mL) salt For the crostini : 1 PREMIERE MOISSON Baguette (325 grams) 2 tablespoons (30 mL) olive oil