Came home yesterday to find my sweetheart tired from a long day but he had pulled out some steak for supper. I was not in much of a mood to cook either but also wanted to eat something a little nicer. Sunday we went grocery shopping and came home with a Costco sized bag of asparagus and a football sized bag of garlic. Here is what I came up with on the spur of the moment.
Taking 3 cloves of garlic and mincing them I drizzled olive oil on the steak and rubbed the garlic all over and seasoned with pink Himalayan salt to tenderize the meat and help it absorb the garlic flavour. I let this sit for 20 minutes before starting the rest.
The weather has been quite fabulous lately and as a true Canadian we are not waiting for summer to barbecue. Turning it on to medium heat to warm up, I headed back inside to start the rest.
The green ball in the picture is the wasabi butter. I keep a chunk in the freezer to occasional flavour my steak. Taking a few Tbsps of butter and a 1/2 tsp of wasabi paste mash together and put on a piece of plastic wrap. Use the plastic wrap to form and put in fridge or freezer to firm up.
I sliced 4 more cloves and turned the frying pan on to medium low. Putting approximately 2 Tbsps canola in the pan and the garlic letting cook slowly to infuse the oil with more garlicky goodness. If it starts sizzling turn it down. The garlic will slowly brown and crisp up. I took 5 asparagus sprigs and wrapped a piece of bacon around it and added it on top of the garlic. Half way through cooking I had to pull the garlic out as it was starting to over cook.
Cook the asparagus on all sides so the bacon crisps up and all the sprigs start to wilt. About half way though cooking the asparagus I put the steak on the barbeque. It doesn’t take long for it to cook.ended up with a beautiful medium steak and a fabulous supper with very little effort.
Oh and I tend to cheat with my baked potatoes and pre cook them in the microwave before wrapping with tinfoil and adding to the barbeque. They turn out nice and soft on the Inside and the skins crisp up just a bit.