Steak ala Pobre

POTATOES:
1. Cube 1 large potato and boil in water.
2. Season with salt and lemon pepper. Once fork tender drain and set aside.
3. Toss lightly the cubed potatoes in EVOO and dried thyme.

ASPARAGUS:
1. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
2. Blanch in salted boiling water until tender but not soft.
3. Drain and coat with olive oil.
4. Grill until desired doneness is achieved. Set aside.

STEAK and GRAVY:
1. Season with salt and pepper about 500g of breakfast cut beef.
2. Heat olive oil and butter in a pan and sear the steaks a few batches at a time.
3. Add oil and butter for every batch.
4. Deglaze the pan with 1 cup of beef stock.
5. Add a few drops of Worcestershire sauce.
6. To thicken the sauce, add 2 tsp of flour.

To serve, place the cubed potatoes on the side of the plate. Arrange the grilled asparagus on the other side of the plate and the steak on the center. Ladle in the gravy on top of the steak.