Bistro Steak Recipe

Serves 6

12 each Certified Angus Beef ® boneless beef short ribs, trimmed and cut into 4 oz. steaks
3 cups Beef Marinade (recipe below)
Salt and pepper to taste
1 fl. oz. vegetable-olive oil mix
1 Tablespoon chopped garlic
2 Tablespoons chopped shallots
1 lb. assorted fresh mushrooms, sliced
1 Tablespoon chopped parsley
1/2 cup tomato concasse (peeled, seeded, and diced tomatoes)
1/4 cup demi glace
1/2 cup sour cream
14 each standard asparagus, cooked al dente

Preparation:

Refrigerate beef short ribs in marinade for at least 2 hours but not longer than 24 hours. Season with salt and pepper. Grill medium rare to medium over a charcoal or wood grill.

Heat oil in sauté pan, add garlic and shallots, and sauté until translucent. Add mushrooms and sauté until almost cooked. Add parsley and tomato concasse, and season to taste. Add demi glace and sour cream; heat but do not boil.

For service, place 4 pieces of cooked asparagus on plate, and add 1/2 cup of sautéed mushrooms. Slice bistro steaks and place on top of asparagus. Garnish with additional sour cream.

Beef Marinade for Bistro Steak

5 1/2 fl. oz. cooking sherry
1 oz. brown sugar
1/8 oz. granulated garlic
2 1/2 fl. oz. pineapple juice
7 fl. oz. light soy sauce

Preparation:

Pour all ingredients into mixing bowl and stir until sugar is dissolved. Let sit for 2 minutes and stir again. Cover and refrigerate for 24 hours before using as marinade.