Recipe by the Sabrosa Gourmet Sisters
Serving Size: 4
- 4 qty 12oz New York Strip Sirloins (Recommended: Certified Angus Beef)
- 1/2 cup Grain Mustard
- 1/4 Cup of Honey
- 4 sprigs Fresh Thyme
- 1/2 cup Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil
- 1/4 lb Butter
- 12 pieces Large Asparagus (ends cut)
- Sabrosa Creole Pepper Salt to taste
For The Steaks
Rub Steaks with 1/4 cup Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil & 2 tablespoons of Sabrosa Creole Pepper Salt. Heat a cast iron pan to medium temperature. Coat pan with 2 tablespoons of Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil. Place steaks in pan and let cook for 2 minutes on each side then place pan in a 425°F oven for 8 min for medium rare. Pull steaks out of the oven and let rest for equal amount of cooking time. Next, place cast iron pan back on stove and heat to medium temperature. Place butter in pan with steaks and baste until butter is an amber color. Remove steaks , sprinkle Sabrosa Creole Pepper Salt over top before serving.
Sabrosa Creole Pepper Salt Mustard Sauce
In a mixing bowl add grain mustard, honey, fresh thyme leaves, 1 teaspoon of Sabrosa Creole Pepper Salt and mix well
Rub Asparagus with remainder of Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil and season lightly with Sabrosa Creole Pepper Salt. Char in a cast iron pan set on high temperature for a minute on each side and serve.