My guys were in need of spoiling, so I served up two of their favorites: steak and crab–oh, and lemon! Though the asparagus was for me, from the cleanliness of my guys’ plates, I believe they enjoyed it as well.

Steak and Asparagus with Crab and Lemon Sauce

juice of 1 lemon

3/4 cup white cooking wine

1 tbsp cornstarch

2 tbsp butter

12 asparagus spears, tough ends cut away

1 lb top sirloin (though I think flank steak would have been easier to wrap), sliced into twelve 1/4″ thick strips (as long as possible)

1/2 cup all-purpose flour

sea salt

ground black pepper

3 tbsp butter

1 tbsp olive oil

16 oz pre-cooked lump crabmeat

1 tbsp parsley, chopped

1) In small saucepan, whisk lemon juice, cooking wine, and cornstarch; add butter and heat over medium-high; stirring continuously, bring sauce to a boil; reduce heat to medium and cook until sauce thickens; remove from heat and set aside

2) Bring large saucepan of water to a boil; add asparagus spears and cook 2 minutes; remove asparagus from water and set aside

3) Preheat broiler

4) Meanwhile, mix flour, salt, and pepper in shallow bowl; dredge steak strips in flour and wrap around asparagus spears

5) To large skillet over medium-high heat, add butter and olive oil; place steak-wrapped asparagus spears in skillet and cook 7-8 minutes, gently rolling to cook all sides; remove from skillet and place on baking sheet about 1″ apart; spread crabmeat down center of steak-wrapped asparagus spears and pour lemon sauce over crabmeat; broil in oven on rack 4″ from bottom 4-5 minutes until crabmeat is heated through; remove from oven and sprinkle parsley over top; serve to your spoiled loved ones

Servings: 4

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