Hickory Grilled, Char-Crusted Teres Major Steak

with whole grain mustard demi-glace and grilled asparagus

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.

• Type: Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
• Tags: Beef, Dinner, Entrée
• Print

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