1 lb steak
2 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon mustard powder
1 tablespoon grape seed oil
¼ teaspoon Sandra’s Spice
¼ teaspoon black pepper
pinch salt (optional)
2 heads romaine cut in half, length ways
4-6 mini peppers finely sliced
1 ear corn (slice off kernels)
2 teaspoons wasabi (mix with 1 teaspoon water)
1 teaspoons vegenaise or mayonnaise
1 teaspoons plain yogurt
½ teaspoon of marinade
¼ cup sliced almonds
In a bowl add Worcestershire sauce, mustard, grape seed oil, Sandra’s Spice, black pepper, sea salt and mix. Using a pastry brush coat the steak top and bottom. In a grilling pan over medium high heat, sear both sides or until it has reach desired doneness. See temperatures below for desired doneness.
Rare 130° to 135°F
Medium 155° to 145°F
Well Done 165° to 170°F
When steak is cooked, remove from heat and let sit for 5 minutes before serving and drizzle with wasabi dressing.
Using a pastry brush lightly coat the cut side of the romaine with grilling marinade. Place cut side down on to the grilling pan for 2-4 minutes and remove from heat.
In a bowl add peppers, corn and mix with a teaspoon of grilling marinade. Place on top of grilled romaine and top with sliced almonds.