Morton's Grilled Steak and Asparagus

Recipe Provided by Morton's Steakhouse

Ingredients:

Morton’s Cajun Seasoning
½ cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
21/2 tablespoons dried thyme
2/1/2 tablespoons fresh ground black pepper
2/1/2 tablespoons cayenne pepper

In a mixing bowl, stir together all the ingredients. When mixed, transfer to an airtight container and store in a cool dark place. The seasoning will keep up for 3 months.

1 cup plus 2 tablespoons Morton’s Cajun Seasoning
16 ounce ribeye steaks
4 1/4 cups of flavorless vegetable oil, such as canola such as canola oil or safflower

Directions:

1. Put the Morton’s Cajun seasoning in a large shallow glass or ceramic pan.
2. Press each side of the steaks into the seasoning to cover completely.
3. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
4. Pour the oil into the pan and add steaks. The steaks should be covered with oil.
5. Cover with a plastic wrap and refrigerate for up to 24 hours.
6. When you are ready to cook the steaks remove them from the oil and pat off excess with paper towels. If not the oil can flair on the grill or broiler. Grill each side for 8minutes
7. Set the steaks aside for 30 to 60 minutes at room temp.

Morton’s Grilled asparagus

1. Blanch
2. Marinate in a olive oil and balsamic vinegar
3. Put it on a high grill
4. Top with balsamic drizzle