Season and grill the steak to the desired doneness.
Sear the crab cake and heat in an oven.
Wrap the asparagus and red peppers in the pre-cooked bacon. Heat in the oven.
Heat the beurre blanc sauce and stir in the Sriracha sauce. On a plate place the crab cake on top of the steak. Pour sauce over top. Place the asparagus bundle on top.
Ingredients
1 Braveheart® Black Angus Beef Steak(s), Sirloin Strip
4 oz Custom Culinary® Gold Label Beurre Blanc Sauce
