
Hickory Grilled, Char-Crusted Teres Major Steak
with whole grain mustard demi-glace and grilled asparagus
Chef Lee Sepaniac | Gourmet Food Group
Ingredients
Teres Major Steak
- 8 oz steak, American kobe, mishima, Teres Major, peeled petite tender shoulder
- 1 oz dry rub, char crust, original hickory grilled
Whole Grain Mustard Demi-Glace
- 1 oz water
- 1 oz whole grain mustard
- 1/2 oz demi glace
Grilled Asparagus
- 4 oz jumbo asparagus
- 1 tbsp Meyer lemon oil
Preparation
Teres Major Steak
- Coat eight ounce steak evenly with char crust and grill to desired temperature.
Whole Grain Mustard Demi-Glace
- Combine with a whisk and bring to a boil.
Grilled Asparagus
- First, blanch asparagus in salted boiling water for 30 seconds, then shock in ice water. Season and grill asparagus to order. Finish with Meyer lemon oil.
- Type: Dinner, Entree
- Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
- Tags: Beef, Dinner, Entrée
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