“Turf & Turf” Gold Canyon Premium Skirt Steak Churrasco With “Crab” Cakes & Broccolini Chimichurri

• 1 Gold Canyon Premium Skirt Steak, trimmed
• 10 cloves Markon Ready-Set-Serve Garlic
• 2 tbsp Katy’s Kitchen Dried Oregano
• 1tsp Katy’s Kitchen Crushed Red Pepper Flakes
• 1 tbsp Katy’s Kitchen Café Grind Black Pepper
• 3 tbsp Katy’s Kitchen Kosher Salt
• 1 cup Blood Orange Juice
• 4 Markon Essentials Limes, juiced
• 1 Markon Ready-Set-Serve Onion, minced
• 1 cup Trifoglio Superiore Extra Virgin Olive Oil

Broccoli Chimichurri

• 600 g Markon Ready-Set-Serve Broccolini
• 3 cloves Markon Ready-Set-Serve Garlic
• 30 g Markon Ready-Set-Serve Cilantro
• 30 g Markon Ready-Set-Serve Parsley, chopped
• 100 g Trifoglio Superiore Extra Virgin Olive Oil
• 50 g Katy’s Kitchen Red Wine Vinegar
• 10 g Katy’s Kitchen Kosher Salt

Lion Mane “Crab Cake”

• 1 Lions Mane Mushroom, shredded
• ¼ cup Katy’s Kitchen Mayonnaise
• 2 tbsp Dijon Mustard
• ½ cup Kikkoman Panko
• 1 Fair Meadow Egg
• 2 tsp Old Bay Seasoning
• 3 tbsp Markon First Crop Chives
• 1 Markon First Crop Lemon

1. Using a mortar and pestle, grind oregano, garlic, salt, black and red pepper into a paste. Add minced onion.  Add blood orange juice, lime juice, olive oil. Marinate the steak for 4 hours.  Remove from marinate. Sear in a hot cast iron pan until desired doneness. (Alt.  Cook Sous vide at 56*c for 1 hour) then char in pan or on a grill.
2. Blanch broccolini in boiling, salted water.  Save half for plating.  Use the remaining half for chimichurri.  Blend 300 g of the blanched broccolini with the remaining ingredients.
3. Blanch shredded lions mane in boiling salted water until tender (2 min). Remove and allow to cool on a paper towel lined tray.  Squeeze out any remaining water.  Mix mustard, mayo, egg, old bay, chives in a bowl.  Add shredded lions mane. Mix well.  Add panko until well mixed and binds together.  Can add more panko if needed to bind into a cake. Form into 4 oz “crab cakes”.  Shallow fry in 50/50 oil for 3 minutes on each side.  Move to a paper towel lined tray to drain off residual oil.  Season with lemon cheek.