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Hickory Grilled, Char-Crusted Teres Major Steak

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

  1. Coat eight ounce steak evenly with char crust and grill to desired temperature.

Whole Grain Mustard Demi-Glace

  1. Combine with a whisk and bring to a boil.

Grilled Asparagus

  1. 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.

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