Wasabi Steak with Grilled Romaine

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.

Wasabi Powder


Sandra's Spice


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