Recipe courtesy of Rory Schepisi
Episode: Meet the Press
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House Fire Steak and Sugar-Grilled Asparagus
38 min
20 min
3 servings
38 min
20 min
3 servings


Herb Butter:
Sugar Grilled Asparagus:


Special equipment: A gas grill, a zester

Preheat the grill to medium-high heat.

Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.

Herb Butter:

Mix garlic and herbs into the softened butter. Put in refrigerator for later use.

Sugar Grilled Asparagus:

Preheat grill to medium-high heat.

Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt. Sprinkle orange zest over asparagus before serving.

Cook's Note

If shingle starts to burn too much, use spray bottle to re-mist the wood during cooking process.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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