Going Coastal Recipe: Steak Oscar
4 12 – 16 ounce dry aged, grass fed ribeye steaks
12 stalks organic asperagus
1 pound West Indies Salad (recipe follows)
Cajun seasoning to taste
Season the steaks with Cajun seasoning and cook (charcoal grill or pan fry) to medium rare. Allow steaks to rest while you grill, saute or steam the asparagus. When the asparagus is done season it with Cajun seasoning. Assemble with a steak topped with 1/4 cup of West Indies Salad then with the asparagus and serve.
West Indies Salad (recipe from the Third Coast Cuisine cookbook)
1 pound lump white crab meat (Gulf blue crab is best)
3 tablespoons finely diced red onion
4 oz. Olive Oil
4 oz. unseasoned rice wine vinegar
4 oz. ice water
Salt and pepper to taste
Combine onions, crab, salt and pepper in a glass bowl. In order add oil, vinegar, and ice water then mix. Let set at least 1 hour before serving.