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Ingredients and seasonings required for make

1. Prepare Fullblood Wagyu Top Sirloin Steak
2. Prepare Small Red Potatoes
3. Take Asparagus
4. Take Olive Oil
5. Prepare Butter
6. Prepare Salt
7. Prepare Pepper
8. Prepare Lemon Pepper
9. Prepare Thyme
10. Use Garlic
11. Prepare Parsley
12. Take Parmesan

PREPARING THE HORSERADISH SAUCE While the steaks are on the grill, place the horseradish and sour cream into a small mixing bowl. Heat a large cast iron skillet or other heavy pan over medium high heat. Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

How to make Wagyu Top Sirloin Steak With Asparagus & Potatoes:

1. TOP SIRLOIN STEAK Take the steak out of the refrigerator 30 minutes prior to cooking the steak. Bring steak to room temperature.Place skillet/pan on stove and add 1/4 cup of olive oil. Season the steak to desired flavor. We recommend a little salt and fresh ground black pepper.Prepare garlic (that will be added to the skillet). Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop.Heat up olive oil in the skillet, and add chopped garlic.
2. Along with the garlic, add a sprig of thyme to the skillet.Place room-temperature top sirloin baseball steak in the skillet on medium heat.Turn/flip the steak every minute, so it won’t crust over.Cook for 4-5 minutes, until medium-rare.
3. POTATOES In a medium saucepan, warm 4 cups of water. Salt the water generously. Add a pinch of pepper and a few tablespoons of olive oil to the water. Add 1 lb of small red potatoes to the water (make sure the water covers the potatoes). Bring to boil over medium heat. Boil for around 20 minutes.After the potatoes are fork-tender, remove potatoes from the water by draining with a sieve or colander.Place some olive oil onto a flat, non-stick cooking sheet.
4. Place the potatoes on the cooking sheet and let cool for about 10 minutes.Use a fork to smash the potatoes or a potato masher.Place either olive oil or butter (3-4 Tbsp of either) on the top of the potatoes.Season with salt and pepper to desired flavor.Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop. Cook for one minute in a skillet with a little olive oil. Sprinkle on potatoes.Sprinkle parsley flakes on top of potatoes.
5. ASPARAGUS Preheat the oven to 425 degrees.1 bunch of asparagus spears trimmed.Lie the asparagus on a flat non-stick cooking sheet.Lightly coat all areas of the asparagus with 4-5 Tbsp of olive oil. Let stand for approximately 5 minutes. Lightly coat the asparagus to flavor with lemon pepper and salt (roughly 1 Tbsp of each).
6. Bake in the oven for approximately 10 minutes.After the initial 10 minutes, remove and sprinkle around 2 Tbsp of Parmesan cheese on asparagus. Place back in the oven for approximately 2 more minutes.Remove and serve.
7. Done and ready to serve!

Place the steaks in a single layer in the pan. Take your asparagus, wash it, and place it in a microwaveable dish with a bit of water to steam them. Put it in the microwave and get it ready to go. Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them.

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