RECIPE BY

CHEF        Cathlyn Choi

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Ingredients

Two 1/2-inch-thick boneless New York steaks (or whatever your preference is),

a dozen asparagus, 3 cups of dried shitake mushrooms (hydrated in water),

½ cup of chopped parsley

Marinade: 2 tbsp of olive oil, 1 tbsp of minced garlic, 3/4 cup dry red wine,

1/4 cup water, 1 tbsp of worcestershire sauce, 1 tbsp of granulated garlic powder,

1 tbsp of curry powder, ¼ cup of balsamic vinaigrette, 3 tbsp of low sodium soy sauce,

1 tbs of seasalt or Hawaii Kai paniolo steak seasoning if you can get some!

Method

Score the steaks with a knife
Sprinkle paniolo steak seasoning, garlic powder and worcestershire sauce over the steaks on both sides
Heat up a heavy iron cast skillet over high heat and drizzle some cooking oil
When it’s heated, add the steaks and grill them in 2 batches, turning once, about 4 minutes per batch for medium-rare
Transfer to a large plate, cover with foil and set it aside
Add a tbsp of oil in the pan and sauté over medium-high heat with 1 tbsp of light butter until pale golden
Add wine, water, soy sauce, and simmer for 2-3 minutes until it’s reduced by half.
Reduce heat to medium-low and whisk in a tablespoon of butter
Stir in chopped parsley and pour sauce over the steaks
In another pan, drizzle some oil and when it’s heated, add the asparagus and mushrooms (spread them apart)
Sprinkle garlic powder, balsamic vinaigrette, a pinch of sea salt, curry powder and sautee them for about 3 minutes
Serve the steak on a nice plate with the asparagus and mushroom.

Don’t forget to sprinkle additional dash of sweet love on top!