Main Ingredients
Two 1/2-inch-thick boneless New York steaks
a dozen asparagus
3 cups of dried shitake mushrooms (hydrated in water)
1/2 cup of chopped parsley

Marinade:
2 tbsp of olive oil
1 tbsp of minced garlic
3/4 cup dry red wine
1/4 cup water
1 tbsp of worcestershire sauce
1 tbsp of granulated garlic powder
1 tbsp of curry powder
1/4 cup of balsamic vinaigrette
3 tbsp of low sodium soy sauce
1 tbs of Hawaii Kai’s Paniolo Grill Seasoning

Directions
1. Score the steaks with a knife
2. Sprinkle Paniolo Grill Seasoning, garlic powder and worcestershire sauce over the steaks on both sides
3. Heat up a heavy iron cast skillet over high heat and drizzle some cooking oil
4. When it’s heated, add the steaks and grill them in 2 batches, turning once, about 4 minutes per batch for medium-rare
5. Transfer to a large plate, cover with foil and set it aside
6. Add a tbsp of oil in the pan and sauté over medium-high heat with 1 tbsp of light butter until pale golden
7. Add wine, water, soy sauce, and simmer for 2-3 minutes until it’s reduced by half.
8. Reduce heat to medium-low and whisk in a tablespoon of butter
9. Stir in chopped parsley and pour sauce over the steaks
10. In another pan, drizzle some oil and when it’s heated, add the asparagus and mushrooms (spread them apart)
11. Sprinkle garlic powder, balsamic vinaigrette, a pinch of paniolo steak seasoning and curry powder and sautee them for about 3 minutes
Hawaii Kai’s Paniolo Grill Seasoning is also great for Burgers, roasts and Portobello Mushrooms!