Feast your eyes on this sizzling new entrée inspired from San Diego’s Test Kitchen Chef Mikel Anthony! Pan-seared steak, fiddlehead ferns and mushrooms unite to be cooked alongside fresh broccolini and McCormick® Grill Mates® Montreal Steak® Seasoning, ready to be sliced and decorated any way your most creative Chefs see fit!
8 oz Purple Broccolini, (substitute purple cauliflower, cut into florets)
2 tbsps Butter, unsalted
Procedure
For the Ribeye:
Season with salt and pepper on all sides. Sear in a hot pan to desired temperature.
Sear in a hot pan to desired temperature.
Allow ribeyes to rest.
For the Montreal Steak Vegetables:
Melt butter in same pan used for searing steaks.
Sear ferns and mushrooms until they begin to get some color.
Add broccolini and Montreal Steak Seasoning.
Cook until vegetables become tender, about 4 minutes.
For Plating & Garnish:
Slice steak in half length wise, trimming edges to create straight sides.
Use half of steak per plate, platting with cut side up.
Finish with 1/4 of the seared vegetables.
Chef's Tip!
Did you know?! Fiddlehead Ferns and Morel Mushrooms are most commonly found April through June, depending upon geographical location. Fiddleheads can be found out of season, pickled, and Morels out of season, dried.
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