Cracked Pepper Sirloins with Grilled Potato and Asparagus Salad

4-8 oz. sirloins (or one 2 pound roast)
4 Idaho potatoes, sliced
1/2 bunch of scallions, chopped
16 pieces asparagus
Grilled potatoes, Worcestershire syrup

pepper steak:
4 cups blended oil
1 Tbsp. roasted garlic puree
1 Tbsp. dry mustard
1 tsp. coarse black pepper
1 tsp. coarse salt plus more to taste
4 8 oz. sirloin steaks
Freshly ground pepper to taste
1/4 cup clarified butter
1 bottle David Burke steak sauce

Sirloin: Combine the blended oil with the garlic puree, dry mustard,
coarse pepper, cayenne and 1 teaspoon salt in a shallow non-reactive pan
large enough to hold the steaks. Add the steaks, turning once to coat
each side with the marinade. Cover with plastic film and allow to
marinate, turning occasionally, for 3 hours. Preheat and oil the grill.
Remove the steaks from the marinade and season with salt/pepper to taste.
Place on the preheated grill and grill for 4 to 5 minutes per side for
medium-rare. Chill overnight.

Grilled potatoes: Slice potatoes and toss in olive oil with sea salt and
scallions. Place on a hot grill flipping after a couple of minutes and
cook until blistered and tender. Toss in bowl with more fresh scallions,
olive oil, parmesan cheese (truffle oil optional) and reserve. Serve room
temperature.

Asparagus:

Treat the same as potatoes. Grill and reserve.

Serve asparagus, potatoes, and asparagus on
a plate and drizzle with Worcestershire syrup.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/