Grilled fancy baseball cut top beef sirloin crusted with dried and fresh wild mushrooms with chili powder and fresh rosemary.
Ingredients
4 Chairman’s Reserve® sirloin steaks (about 1 to 2 lb)
1 ounce dry mushrooms
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon white sugar
1 teaspoon chili powder
2 tablespoons fresh chopped rosemary
6 ounces wild mushrooms
Grilled Fresh Asparagus Tossed With Avocado Oil
1 bunch asparagus
2 tablespoons avocado oil
1 teaspoon coarse sea salt
¼ teaspoon cracked black pepper
1 tablespoon natural yeast
2 tablespoons fresh parsley leaves
Celery Root Mash
4 celery root, peeled cut into pieces
1 bulb roasted garlic
2 tablespoons unsalted butter
¼ cup cream
Salt and black pepper, to taste
¼ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
Directions
1. Heat an outdoor grill over medium heat.
2. Combine the dry mushrooms, garlic powder, onion powder, salt, pepper, sugar and chili powder in a blender or spice grinder. Toss in the rosemary and season the steaks on all sides.
3. Cook the steaks and mushrooms on the grill to desired doneness, about 5 to 10 minutes on both sides.
4. Serve the steaks topped with the mushrooms.
Grilled Fresh Asparagus Tossed With Avocado Oil
1. Heat an outdoor grill over medium heat.
2. Toss asparagus in oil, salt and pepper. Cook until tender, about 5 to 7 minutes.
3. Finish with yeast and parsley.
Celery Root Mash
1. Boil the celery root until fork tender, about 10 minutes and drain.
2. Puree with garlic, butter and cream. Season with salt and pepper.
3. Preheat oven to broil setting.
4. Pour the celery root puree into a greased baking dish. Top with bread crumbs and Parmesan cheese. Place in the oven on the bottom rack to prevent burning and flare-ups. Toast the top of the celery root puree in the oven for about 2 to 3 minutes.