STEAK AND ASPARAGUS IT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

                STEAK AND ASPARAGUS SALAD by CHEF DAN:

Serves 2

1 pound Willamette Valley tenderloin steak

 FOR THE VINAIGRETTE:

2 tablespoons hoisin sauce

2 tablespoons lime juice

2 tablespoons chicken broth

2 tablespoons olive oil

1 thumb-size fresh ginger, minced

1 teaspoon tamarind

1 teaspoon fish sauce

1 teaspoon hot Chinese-style mustard powder

SALAD:

2 teaspoons white pepper-corns

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 pound asparagus, trimmed and thinly sliced on the diagonal

4 thin red onion slices

1 red bell pepper, thinly sliced

Orange slices for garnish

DIRECTIONS:

1.   In a blender blend all vinaigrette ingredients until smooth.

2.   In a coffee grinder grind all the salad seed and peppercorns to a fine powder.

3.   Brush steaks with oil: sprinkle each side salt & pepper and 1-teaspoon spice mix.

4.   Let rest for 30 minutes.

5.   Heat cast-iron skillet over high-heat.

6.   Cook steaks 3 minutes on each side for medium well done.

7.   Transfer to a plate, tent with foil to keep warm.

8.   Meanwhile coat asparagus, onion slices and red pepper with olive oil.

9.   In the same skillet add asparagus, onion, and red pepper and cook until slightly charred, about 4 minutes.

10.                Cut steak crosswise into thin slices.

11.                Arrange steak and vegetables on plate and drizzle with dressing.

12.                Garnish with orange slices.

ENJOY DAN:                        HALLELUJAH!!