Budget Gourmet: Vintage Twelve’s Steak Combo of Tuna and Beef

Myrtle Beach, SC – Thomas Hiestand with Vintage Twelve prepared a Steak Combo of Tuna and Beef with Sautéed Peppers, Roasted Asparagus and Shitake Mushrooms for today’s Budget Gourmet.

Shopping List:

6 Ounce Tuna Steak

4 Ounce Beef Filet

Three Jumbo Asparagus

One Red Pepper

One Yellow Pepper

Five Shitake Mushrooms

5 Ounces Olive Oil

One Lemon

Salt and Pepper

Cayenne Pepper

Tuna

In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on both sides. Then coat the tuna on both sides with the black pepper, and gently press it in so that it adheres to the surface, being careful not to smash the flesh.

Beef Filet

Cover in ground sea salt and fresh pepper the same as the procedure for tuna

For Both

Place a thick-bottomed frying pan, or cast iron skillet, on med-high heat, until very hot and sear steaks on all sides.

Asparagus Mushrooms and Peppers

Slice Mushrooms, Julianne Peppers and cut the ends off asparagus

Sautee till browning starts to occur season with salt and pepper

Pomme Frits

Thin Julianne cut on Yukon potato and shallow pan fry till crispy

Optional Charred Lemon for garnish

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