1 each: Top Sirloin, 9 wz or sub 6 wz Filet
1 each: Portobello Cap, gills removed, grilled
3 each: Shrimp, 21/25 skewered
1wz: Spinach, picked
1 tsp: Garlic, chopped, fresh
2 tsp: Olive Oil
Salt and Pepper to season Spinach
2fz: Cabernet Demi Glaze
Season and grill steak using standard procedures.
Season and rub mushroom cap with olive oil, grill.
Saute spinach with chopped garlic in olive oil till just wilted.
Place spinach in mushroom cap on plate.
Top with steak and cover with Cabernet demi glaze.
Grill shrimp skewer and stab into top of steak
Present 6 oz Filet on Small Steak Plate
Present 9 oz Top on Large Steak Plate