Steak, Asparagus and Shrimp with two sauce choices

Steak, Asparagus and Shrimp with A-1 Butter Sauce
    Celebrate a romantic dinner with this decadent dish! This recipe makes 6-8 servings, so invite friends over or share it with the family. This would also be delicious with a creamy garlic sauce, instead of butter sauce – see below. I used a less expensive cut of meat, and broccoli could be used in place of asparagus.

A-1 Butter sauce:

2 stick unsalted butter
2 Tbsp. fresh lime juice (1 lime)
3 Tbsp. A-1 sauce
4 dashes of Tabasco sauce, or to taste
1/4 C. fresh parsley, chopped
salt and pepper, to taste

1/4 C. olive oil, divided
6-8 beef chuck boneless mock tender steaks (or your preference for steaks)
salt and pepper
32 small stalks asparagus, trimmed and blanched (could use broccoli)
2 C. frozen cooked shrimp
1 Tbsp. fresh lemon juice

Preheat oven to 300 degrees F.
    Melt butter over low heat. Meanwhile mix other ingredients in blender and add melted butter. Keep warm until ready to serve.
    Heat 2 Tbsp. oil in a skillet (cast iron, if you have it) over medium-high heat until hot, but not smoking. Pat steaks dry with paper towel and season generously with salt and pepper. Sear on one side, about 4 minutes and on the other side, about 3 minutes (this will depend on the thickness of your steaks). Place in oven for 4-6 minutes. Check for doneness, remove from oven when slightly less done than you like, cover loosely with foil.
    Heat a large skillet over medium-high heat with remaining 2 Tbsp. oil. Add the asparagus and stir and cook about 2 minutes. Sprinkle with salt and pepper and remove from pan. Add shrimp and saute until warmed through. Remove from heat and sprinkle with lemon juice, salt and pepper.
    Place steaks on separate plates and top with 8 asparagus spears, 1/4 C. shrimp, and drizzle with sauce, serve immediately.

Garlic Cream Sauce
    This sauce could be used in place of A-1 Butter sauce.

2 Tbsp. garlic, minced
2 C. cream
salt and pepper
1 cube bouillon

    Crush peeled garlic cloves in a garlic press to mince the cloves. About eight cloves from a medium-sized bulb of garlic will yield 2 Tbsp. Add the garlic to a saucepan and saute over medium heat with the butter until light brown. Add the 2 C. of cream and continue stirring over medium heat. Season the sauce with sea salt and cracked peppercorns to taste. Add a cube or two of beef bullion if the sauce will be ladled over a grilled steak. No salt may be needed if using beef bouillon.