Ingredients:

·         2 New York Strip Steaks

·         4 Teaspoons curry powder or paste (mild or hot, to preference)

·         1 15 oz can tomato sauce

·         ½ cup chicken stock

·         1 tablespoon curry powder or paste

·         1 teaspoon salt

·         2 tablespoons butter, cubed

·         2 Teaspoons olive oil

·         2 medium yellow squash, sliced into quarters

·         1 medium onion, sliced into quarters

·         8 asparagus spears

·         2 small white potatoes sliced into quarters

Directions:

Remove steaks from packaging and pat dry. Rub the curry paste onto both sides of each steak. Moisten with oil afterwards. Set the steaks aside to marinade for four or overnight hours.

Pour the tomato sauce into a saucepan. Add the chicken stock, curry paste and salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn off heat until ready for plating.

Toss vegetables in a bit of olive oil, salt and pepper. Remove potatoes and place in microwave on high for 5 minutes, partially cooking the potatoes.

Prepare your grill according to instructions.

Grill the onions on the two flat sides until char marks appear. Then add the potatoes until browned. Set these to the side of the heat to stay warm.

Place the steaks on the grill and cook to your desired doneness 2-minutes per side rare, 3-4 minutes per side medium rare, 5-6 minutes per side medium to medium well.

Grill the asparagus and squash just until grill marks appear. We are shooting for al dente.

Bring the curry sauce back up to a boil and remove from heat. Stir in the cubed butter and well mixed. Sauce the plate by spooning a ¼-cup of the curry sauce in the center of the plate and spreading it around. Arrange the vegetables and steak on top of the sauce. Finally, streak the top of the vegetables and steak with another tablespoon or so of sauce.

Serve immediately.