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Pan Seared Sirloin & Asparagus
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PAN SEARED SIRLOIN & ASPARAGUS WITH COCONUT SRIRACHI AND PINEAPPLE ALMOND ORANGE SALAD

Ingredients

5 oz trim and lean sirloin

4 medium spears asparagus fresh

1 tspn black pepper

1 tspn garlic powder

1 tspn onion powder

1 tspn ground coffee

1 tspn dry coconut toasted

1 tspn diced parsley

PAN SEARED SIRLOIN PREPARATION

Mix all seasoning in small mixing bowl. Dust the sirloin with seasoning and sear on all sides for 30 seconds along with asparagus. Remove and let rest. Save coconut and parsley for garnish

COCONUT SRIRACHI SAUCE

Ingredients

¼ cup non-fat yogurt

1 oz coconut cream low fat

½ tspn srirachi sauce

¼ tspn minced garlic

1 tbspn diced parsley

1 tspn vegetable stock

1 tbspn pineapple juice

1 tspn balsamic vinegar

COCONUT SRIRACHI SAUCE PREPARATION

Mix all ingredients in a small bowl and hold to serve

PINEAPPLE ALMOND ORANGE SALAD

Ingredients

½ tspn canola oil

2 slices pineapple fresh

2 slices fresh oranges

1 tbspn sliced and toasted almonds

1 tbspn apple juice

½ tspn white wine vinegar

½ lemon squeeze

2 tbspn julienne onion

2 large leaves kale or bitter green

PINEAPPLE ALMOND ORANGE SALAD PREPARATION

Place oil in pan on medium high heat and sear pineapple, onion and orange in pan. Reduce heat and add all other ingredients. Remove kale first and place on plate then top with pineapple, orange and all other ingredients.