- 1 bunch asparagus, wood stalks removed
- 2 tsp flakey sea salt
- 2 tsp ground black pepper
- 2 tsp Italian parsley, finely chopped
- 2 tsp chives, finely minced
- 6 tbsp Club House La Grille Spicy Pepper Medley
- 2 tbsp sugar
- 1 tbsp kosher salt
- 5 cloves of garlic (peeled and crushed)
- 1/4 cup dried wild porcini mushrooms
- 1/4 cup canola oil
- 2 26-oz bone-in rib eye steaks
- 1/4 cup white quinoa
- 1/4 cup red quinoa
- 2 rosemary sprigs
- 2 cloves of garlic, crushed
- 1/2 lemon peel
- 1 tbsp kosher salt
- 4 cups water
- 2 tbsp canola oil
- 3 lemons
- 3/4 cup lemon oil
- 1/4 cup lemon juice
- 2 tsp kosher salt
- 1 tbsp canola oil
- In a blender, combine all of the rub ingredients and puree to a coarse consistency.
- Massage rub into both sides of beef, cover with saran wrap and allow to cure in the refrigerator for 24 hours. Remove it from the fridge at least 2 hours beforehand and remove excess rub.
- Preheat charcoal grill. Sear beef on the hottest part of the grill on both sides until you achieve a nice char. Move beef to the cooler part of the grill to finish cooking.
- Allow meat to rest for at least 15 minutes before slicing.
- Cook both types of quinoa. In each pot, add a cheesecloth sachet filled with rosemary sprigs, garlic, lemon peel, kosher salt and water. For the red quinoa, cook for 22 minutes and for the white quinoa, cook for 12 minutes.
- Strain and allow to cool.
- Transfer to a paper-towel-lined sheet and place in the fridge overnight to dry.
- The next day, heat up the canola oil to 350°F and fry the quinoa in batches until crispy (about 30 seconds each).
- Drain on paper towel and season with kosher salt.
- Grill, roast or broil asparagus.
- Shave the asparagus as thin as possible using a mandolin and transfer to ice water so it stays crisp and curls nicely.
- Zest lemons on a microplane and combine with canola oil, lemon juice and salt in a deli cup or small bowl.
- Cover and set aside overnight. Stain and discard the zest.
- Remove shaved asparagus from ice water and dry well.
- Slice beef into 1/2-inch slices against the grain and season each slice with flakey salt.
- Toss asparagus with vinaigrette, 3 tbsp crispy quinoa, chives, parsley, salt and pepper.
- Arrange beef neatly on a plate and garnish with a nest of the asparagus salad.
- Split any juices from resting steak with good olive oil and sauce the meat with this.