Grilled T-bone Steak Oscar

Go upscale with this take on a classic steak and seafood dish made mainly with pantry ingredients. You can add even more flavour by seasoning the meat with your favourite steak spice.

Yields4 ServingsDifficultyIntermediatePrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 8 oz (250 g) fresh or frozen shelled raw shrimp
 8 spears fresh or frozen asparagus, cut into 3-inch (7.5 cm) pieces
 1½ lb (750 g) Beef T-bone Grilling Steak, 1 inch (2.5 cm) thick (about 1)
 Salt and freshly ground pepper
 1 tsp (5 mL) vegetable oil
 1 clove garlic, minced
 2/3 cup (150 mL) whipping cream
 2 tbsp (30 mL) grainy Dijon mustard
 1 tsp (5 mL) honey
 1 tsp (5 mL) hot pepper sauce
 1 tsp (5 mL) fresh lemon juice
 ½ tsp (2 mL) dried parsley or tarragon
 2 tbsp (30 mL) grated Parmesan cheese
Method
1

1. Cook shrimp and asparagus in large saucepan of boiling, salted water over high heat for 2 to 3 minutes or until shrimp are pink and asparagus is bright green. Drain and set aside.

2

2. Pat steak dry with paper towel; season all over with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat, turning at least twice, 10 to 12 minutes for 1 inch (2.5 cm) thick steaks cooked to medium-rare 145°F (63°C) at the least. Transfer to cutting board and let rest for 5 minutes.

3

3. Meanwhile, heat oil over medium-high heat in a skillet. Sauté garlic for 30 seconds or until fragrant. Stir in cream, mustard, honey, hot sauce, lemon juice and parsley; bring to a boil, stirring. Reduce heat to boil, stirring, for 2 minutes or until slightly thickened. Add cheese, cooked seafood and asparagus; stirring to coat and heat through. Season with salt and pepper to taste. Remove from heat.

4

4. Slice steak across the grain and spoon seafood, asparagus and sauce over top to serve.

Tip
5

Seasoning steak prior to grilling enhances the flavour better than if you season the steaks after grilling.

Nutrition
6

Per 1 cooked portion: about 470 Calories, 44g Protein, 30g Fat, 6g Carbohydrate, 800mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus,
Zinc, Selenium
Good Source of: Iron, Choline
Source of: Potassium, Calcium, Vitamin C, Thiamine, Folate, Magnesium
15g Saturated Fat, 1g Trans Fat, 1.5g Polyunsaturated Fat, 11g Monounsaturated Fat
Shopping List
7

Garlic
Asparagus (fresh or frozen)
1 lemon
1½ lb (750 g) Beef T-bone Grilling Steak, 1 inch (2.5 cm) thick (about 1)
8 oz (250 g) fresh or frozen shelled raw shrimp
Vegetable oil
Grainy Dijon mustard
Honey
Hot pepper sauce
Dried parsley or tarragon
Salt
Pepper
Whipping cream
Parmesan cheese

 

Ingredients

Ingredients
 8 oz (250 g) fresh or frozen shelled raw shrimp
 8 spears fresh or frozen asparagus, cut into 3-inch (7.5 cm) pieces
 1½ lb (750 g) Beef T-bone Grilling Steak, 1 inch (2.5 cm) thick (about 1)
 Salt and freshly ground pepper
 1 tsp (5 mL) vegetable oil
 1 clove garlic, minced
 2/3 cup (150 mL) whipping cream
 2 tbsp (30 mL) grainy Dijon mustard
 1 tsp (5 mL) honey
 1 tsp (5 mL) hot pepper sauce
 1 tsp (5 mL) fresh lemon juice
 ½ tsp (2 mL) dried parsley or tarragon
 2 tbsp (30 mL) grated Parmesan cheese

Directions

Method
1

1. Cook shrimp and asparagus in large saucepan of boiling, salted water over high heat for 2 to 3 minutes or until shrimp are pink and asparagus is bright green. Drain and set aside.

2

2. Pat steak dry with paper towel; season all over with salt and pepper to your taste. Grill in a closed barbecue over medium-high heat, turning at least twice, 10 to 12 minutes for 1 inch (2.5 cm) thick steaks cooked to medium-rare 145°F (63°C) at the least. Transfer to cutting board and let rest for 5 minutes.

3

3. Meanwhile, heat oil over medium-high heat in a skillet. Sauté garlic for 30 seconds or until fragrant. Stir in cream, mustard, honey, hot sauce, lemon juice and parsley; bring to a boil, stirring. Reduce heat to boil, stirring, for 2 minutes or until slightly thickened. Add cheese, cooked seafood and asparagus; stirring to coat and heat through. Season with salt and pepper to taste. Remove from heat.

4

4. Slice steak across the grain and spoon seafood, asparagus and sauce over top to serve.

Tip
5

Seasoning steak prior to grilling enhances the flavour better than if you season the steaks after grilling.

Nutrition
6

Per 1 cooked portion: about 470 Calories, 44g Protein, 30g Fat, 6g Carbohydrate, 800mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus,
Zinc, Selenium
Good Source of: Iron, Choline
Source of: Potassium, Calcium, Vitamin C, Thiamine, Folate, Magnesium
15g Saturated Fat, 1g Trans Fat, 1.5g Polyunsaturated Fat, 11g Monounsaturated Fat
Shopping List
7

Garlic
Asparagus (fresh or frozen)
1 lemon
1½ lb (750 g) Beef T-bone Grilling Steak, 1 inch (2.5 cm) thick (about 1)
8 oz (250 g) fresh or frozen shelled raw shrimp
Vegetable oil
Grainy Dijon mustard
Honey
Hot pepper sauce
Dried parsley or tarragon
Salt
Pepper
Whipping cream
Parmesan cheese

Grilled T-bone Steak Oscar