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.
6 Ounce Tuna Steak
4 Ounce Beef Filet
Three Jumbo Asparagus
One Red Pepper
One Yellow Pepper
Five Shitake Mushrooms
5 Ounces Olive Oil
Salt and Pepper
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.
Cover in ground sea salt and fresh pepper the same as the procedure for tuna
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
Thin Julianne cut on Yukon potato and shallow pan fry till crispy
Optional Charred Lemon for garnish