CHARRED SIRLOIN ROLL WITH ASPARAGUS

3 tbsp (45 mL) canola oil 2 pkgs (100 g each) small chanterelle or shiitake mushrooms, stemmed

3 green onions, cut thinly into 4 inch lengths

1 small leek, white and light green part only, cut thinly into 4-inch lengths

1/2 tsp (2 mL) each of salt and pepper

2 tbsp (30 mL) white wine vinegar

1 small bottom sirloin tri-tip oven roast (about 8-oz/250g) 1/2 lb (226 g) blanched asparagus tips Nasturtium flowers (optional) Maldon salt

1. Heat 2 tbsp (30 mL) of canola oil in skillet over medium high heat; sauté mushrooms, onions, leek, half each of salt and pepper for 5 minutes or until softened and slightly golden. Add vinegar and remove from heat.

2. Heat a cast-iron skillet over high heat; add remaining canola oil. Sprinkle tri-tip with remaining salt and pepper. Sear both sides of beef well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140 F (60 C), 25 to 30 minutes. Remove skillet from heat and let rest for 5 minutes.

3. Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers (if using) on each strip. Roll up and place on large platter. Drizzle with chili oil (see recipe) and sprinkle with Maldon salt to serve.

CHILI OIL

1 red bell pepper, diced

3 red Thai chili peppers, stem removed

1 1/2 cups (375 mL) canola oil

1. Combine red and Thai chili peppers with oil in a small saucepan. Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter. Let cool; pour into squeeze bottle.

Note: You can use any leftover thinly sliced cooked steak.