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Ingredients

2 (6-ounce) strip steaks
1 bottle Vic Cherikoff Down Under Kakadu Wild Fire Pepper Sauce
4 ounces prepared baba ganoush (eggplant purée)
2 tablespoons butter
1 tablespoon canola oil
Salt and pepper to taste
1/2 cup sliced cremini mushrooms
1 (3-ounce) can coconut cream or coconut milk
1 cup cooked wild rice pilaf
1 cup mixed baby salad greens
3 tablespoons pomegranate juice
Freshly ground Szechuan peppercorns, to taste (optional)
Pomegranate seeds or Australian riberry confit

Description

<em><strong>Secret Ingredient: Vic Cherikoff Down Under Kakadu Wild Fire Pepper Sauce </strong></em> Guest Chef Vic Cherikoff Is Australia's Leading Authority On Aboriginal Cuisine. This Recipe Makes Use Of Fresh Pomegranates And

Wholefoods