Black Garlic Steak with Roasted Asparagus

Nick and I did not want a big, fancy wedding.  In fact our reception was at a roller rink in Waterford, MI, called The Rolladium.  It was awesome and super fun.  We did, however, have a fancy brunch after the morning ceremony.  I ordered the steak and eggs, like a genius.  It was black garlic New York strip, and I’ve been trying to replicate the recipe ever since.

INGREDIENTS

2 boneless New York strip steaks
10 cloves black garlic, peeled and minced
5 Tbsp butter
1 Tbsp soy sauce
1 tsp freshly ground black pepper
1 tsp salt
1 bunch asparagus, trimmed
1 Tbsp olive oil
juice of ½ lemon
6 Tbsp butter
1 tsp water
salt & pepper to taste

DIRECTIONS

• Combine the black garlic, soy sauce, salt and pepper in a shallow bowl.  Poke the steaks a few times with a fork and sprinkle extra salt and pepper on both sides, rubbing it into the meat.  Place the steaks in the bowl, coating it with black garlic mixture and let sit for 20 minutes.
• Heat a skillet on medium and place butter inside to melt.  Add steaks and black garlic mixture.  Sear the steaks on both sides for 3 minutes each.  Flip one last time and reduce heat to medium-low.  Cook for 1 ½ minutes, basting the steaks with the black garlic mixture constantly.
• Remove steaks from the pan and loosely cover with foil.  Let them sit for 10 minutes.
• To plate, spoon lemon butter over asparagus and cut steak diagonally across grain.

• Preheat oven to 400 degrees.
• Cover a baking sheet with non-stick Reynold’s wrap and lay the asparagus out.  Drizzle oil or, my favorite, spray Chosen Foods extra virgin olive oil over asparagus and sprinkle with salt and pepper.
• Place asparagus in oven for 15 minutes until tender.
• Pour the lemon juice in a small saucepan and add water.  Heat for 2 minutes on medium, then slowly add the butter, cube by cube, stirring constantly until it’s all in.  Season with salt and pepper and set aside.