Ingredients for the Fire Grilled Beef Sirloin Oscar
| 1 lb |
BEEF SIRLOIN, 4 OUNCES PER PORTION |
| 4 t |
BLUE CRAB MEAT, BACKFIN |
| 1/2 C |
MOCK HOLLANDAISE (SEE RECIPE) |
| 16 each |
ASPARAGUS SPEARS, index finger length |
| 2 t |
LEMON ZEST |
| 1 C |
MASHED POTATOES |
| to taste |
SALT & PEPPER |
| 2 t |
OLIVE OIL |
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Directions for the Fire Grilled Sirloin Oscar
- Make hollandaise.
- Pre-heat grill on high heat. Lightly season sirloin on both sides with salt & pepper; coat lightly with olive oil.
- Toss asparagus spears in olive oil and lemon zest, coating lightly.
- Grill sirloin steaks to desired doneness and lightly grill asparagus spears until they begin to soften slightly.
- Crisscross asparagus spears on top of the mashed potatoes, then place beef on top of the asparagus, top with crabmeat and ladle hollandaise sauce over the top. Garnih with a pinch of fresh lemon zest.
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Ingredients for the Mock Hollandaise
| 4 oz |
SOFT TOFU |
| 1T |
LEMON JUICE |
| pinch |
CRUMBLED SAFFRON |
| pinch |
KOSHER SALT |
| dash |
TABASCO |
| 1 large |
EGG YOLK |
| to taste |
BUTTER FLAVOR (LIQUID) |
Directions for the Mock Hollandaise
- Cream egg yolk in small mixing bowl over a double boiler (sauce pot filled with steaming water).
- Place all ingredients into a food processor and puree until smooth. Serve warm.
Nutrient Analysis, Single Serving
Breakfast Burritos
| Calories: 339 |
Net Carbs: 13g |
Protein: 27g |
| Fat: 20g |
Saturated Fat: trace |
Cholesterol: 43mg |
| Sodium: 33mg |
Fiber: 2g |
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