2 fl-oz Kogi Serrano Chili Sauce
1 tsp Olive oil
12 oz Boneless ribeye steak
1 cup Shiitake mushrooms, sliced
2 oz Asparagus spears
4 fl-oz Garlic mashed potatoes
1. In a bowl, combine half of the Kogi Serrano Chili Sauce (1 fl. Oz.) with olive oil and mix together. Rub mixture over all parts of the steak. Then, sauté shitake mushrooms and asparagus. Grill steak on high heat to your desired doneness. Remove steak from heat, brush on remaining Serrano Chili Sauce and let rest for 5 minutes before plating. Serve with garlic mashed potatoes.